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Durban Curried Banana Salad

Preparation:Add olive oil to a frying pan and heat over medium heat. Add onions and sweat for 8 minutes

until translucent. Add tomatoes and cook until tomatoes are broken down and saucySeason to taste with salt and pepper.

Combine vinegar, sugar, corn starch and curry powder in a small saucepan and bring to a boilstirring constantly. Cook for several minutes, continually stirring. Remove from the heat, add apricot jam andcombine with the onion-tomato mixture. Simmer for 5 minutes more. Remove from the heat and allow to cool

Reserve until ready to complete salad.

To Complete:Add cooled onion-tomato-vinegar sauce to the sliced bananas and blend carefully.

Serve immediately over a bed of fresh spinach.

Serves 6

251 calories 5g fat 1g saturated fat 11mg sodium 30g sugar

2 tablespoons extra-virgin olive oil3 yellow onions, sliced thinly3 tomatoes, peeled, seeded and diced4 ounces balsamic vinegar2 tablespoons granulated sugar

1 tablespoon corn starch1 tablespoon curry powder6 firm, ripe bananas, sliced 1/4-inch on the biasSalt and pepper to taste