Golden Plantain & Toasted Pecan Millet Salad

1. Preheat Oven and Prepare Plantains

Preheat your oven to 350°F. Slice off the ends of the plantains, score the peel along the ridges, and remove the strips. Cut the plantains into quarters lengthwise and then slice them into bite-sized pieces.

2. Toss and Roast Plantains

Toss the plantain pieces with 1 tablespoon of olive oil and 0.25 teaspoons of kosher salt until well coated. Spread the plantains evenly on a baking sheet lined with parchment paper and roast for about 30 minutes, stirring occasionally until golden brown.

3. Toast and Cook Millet

Drain the soaked millet. In a medium saucepan, toast the millet over medium heat for about 3 minutes, shaking the pan occasionally. Add 2 cups of water and 0.5 teaspoons of kosher salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until the millet is tender.

4. Rinse and Drain Millet

Remove the cooked millet from heat and transfer it to a fine-mesh sieve. Rinse under cold water to stop the cooking process and drain thoroughly.

5. Combine Ingredients

In a large bowl, combine the cooked and drained millet with the toasted pecans, minced parsley, and roasted plantains. Add half of the Sweet Parsley Vinaigrette and gently toss until well mixed.

6. Season and Serve

Taste the salad and season with additional vinaigrette, salt, and freshly ground black pepper to your preference. Transfer to a serving bowl and sprinkle with parsley leaves before serving.