Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and slice 3 firm green plantains into 0.5 cm thick rounds using a sharp knife.

2. 2

   Arrange the plantain slices in a single layer on a large plate or baking sheet lined with parchment paper and sprinkle evenly with 4 tablespoons of coarse sea salt, allowing them to sit undisturbed for 30 minutes to draw out excess moisture.

3. 3

   Thoroughly rinse the salt off the plantain slices under cold running water for 1 minute and pat them completely dry with paper towels until no moisture remains.

4. 4

   Heat 3 tablespoons of extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering, then pan-fry the dried plantain slices for 3-4 minutes per side until deeply golden brown and tender.

5. 5

   In a medium bowl, whisk together 4 tablespoons of fresh lemon juice, 2 cloves of finely minced garlic, 1/4 cup of chopped fresh flat-leaf parsley, 2 tablespoons of finely chopped fresh mint, and 1/2 teaspoon of ground sumac to create the vibrant Lebanese dressing.

6. 6

   Carefully transfer the warm, pan-fried plantain slices to a serving platter and generously drizzle the prepared lemon-herb dressing over them.

7. 7

   Finish the dish by sprinkling 1/4 cup of lightly toasted pine nuts evenly over the plantains before serving immediately.