Black-Eyed Pea and Plantain Salad

Peel the plantain, cut into 1/2 inch rounds, and cook in 1 tbsp of olive oil in a pan over medium heat until golden-brown on both sides, about 4 minutes per side.

Add the black-eyed peas to the same pan and cook for 3 minutes until heated through.

In a small bowl, mix the remaining olive oil, lime juice, grated ginger, honey, chili flakes, salt, and black pepper until smooth.

Roughly chop the peanuts into small pieces.

Put the chopped kale on a plate, then top with the warm plantain rounds and black-eyed peas.

Pour the dressing over the salad and scatter the chopped peanuts on top before serving.