Start by washing the green plantain to remove any dirt or debris.
Bring a large saucepan of water to the boil with 1 teaspoon of the pink salt.
While the pot is boiling away, prepare the plantain by cutting off the ends and discarding them.
Then use a paring knife to score length ways down the skin only (being careful not to slice into the flesh), it is easier remove the peel scoring 2 edges of the plantain.
Use your thumbs to peel away the skin of the plantain and discard.
Chop the plantain into small chunks.
Carefully add the plantain to the saucepan of boiling water.
Boil the plantain until it is soft, this will take anything from 15-25 minutes, use a fork to determine the readiness (the colour of the plantain will have darkened and be easy to prick with a fork).
Meanwhile, prepare the pickled topping, heat the olive oil on medium heat, in a small frying pan.
Add the red onions and saute until soft and translucent.
Add the apple cider vinegar and 1tsp of pink salt.
Set the onions aside when cooked.
Once the plantain is cooked, drain off the excess water and reserve about one cups worth and set aside.
Use an immersion stick blender/pilon/potato masher and proceed to breakdown the plantain into a smooth puree consistency, adding the reserved water to help achieve this consistency.
Finally mix in the vegan butter and serve immediately for best results.