Begin by assembling all of the ingredients together. You will need a frying pan, a steamer pan, a small bowl for the peas and a main serving bowl for this recipe.
Place the frozen peas in a small bowl and pour on some freshly boiled water to cover. Leave for a few minutes to thaw, then drain and leave to one side.
Add the broccoli to the steamer pan with enough water in the bottom to steam the broccoli for about 4 minutes or until tender.
While the broccoli is steaming, peel the plantain and slice it into 2cm wide pieces.
Place the coconut oil into the frying pan, turn the heat to medium and allow it to melt. Once it has melted, add the plantain to the pan and ensure they are all spread flat with the underside touching the pan. Leave to fry for a few minutes before turning each one over. Continue to do this until each piece of plantain is evenly cooked and golden and crispy on each side. You cannot eat raw plantain so please ensure it is cooked through.
Once both the plantain and the broccoli are cooked, remove them from the frying pan/steamer and leave to one side in the large serving bowl.
Without adding any more oil to the frying pan, place the pine nuts into it and toast for a few minutes on a medium heat, tossing them frequently to prevent burning. Once browned, add them to the serving bowl.
Again, without adding any more oil to the frying pan, add the kale by tearing it into smaller pieces. Fry on a medium heat, while tossing to prevent burning. When it begins to wilt and crisp on the edges, it is cooked enough for serving so add it to the serving bowl too.
You can now add all of the remaining ingredients to the serving bowl; peas, watercress, spring onions, tomatoes, poppy seeds, fresh coriander, and apple cider vinegar.