Oriental millet with sesame lemon sauce

Duration: 45 mins

Difficulty: Simply

Made by: Estella

Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified “Plant Based Chef” and is one of the best vegan chefs in Germany. She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on the development of sustainable dining concepts and is part of the Good Food Collective. And in all of this we are committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.

Ingredients

4 Portions

320g planted.chicken herbs & lemon
200 g millet
2 tbsp Sesame seeds
1 tbsp whole cumin seeds
100 g Cashews
100 g pitted dates
1-2 mild pepperoni
1 bunch fresh basil
2-4 tbsp olive oil
2 tbsp Tamari soy sauce (strong, dark soy sauce)
1-2 tbsp Date syrup (or agave syrup)

For the dip

1 lemon
150g Soy yogurt
150g light sesame (tahini)
Salt

Products in this recipe

planted.chicken

herbs & lemon

Crowd

3,99 €

18,14 €per 1 kg

VAT included and Shipping costs will apply

3,99 €

Preparation

Place the millet in a sieve and rinse under hot running water. Cook according to package instructions and allow to soak for 15 minutes.

Meanwhile, toast the sesame seeds in a small pan without fat over medium heat.

As soon as it takes on color, add the cumin and fry until fragrant, then set aside. Then roast the cashews all over in the same pan until golden brown.

Cut the dates into sticks. Halve the peppers lengthwise and remove the seeds. Then cut into fine rings. Pull the basil leaves from the stem and cut into strips. And put everything aside.

For the dip, grate the zest of the lemon and roughly chop the pulp. Add the soy yoghurt, lemon zest, lemon pulp, sesame puree and 100 ml water to the blender and puree thoroughly until all the ingredients are fluffily combined (alternatively, put all the ingredients in a tall container and pass them through with the hand blender). Season with a little salt, pour the dip into a small bowl and refrigerate.

Fry the planted.chicken all over until crispy over medium heat.

Place the swollen millet in a large bowl and fluff it up slightly with a fork.

Fold in cumin, sesame, cashews, date sticks and basil leaves. Spread the fried planted.chicken herbs & lemon on the oriental millet couscous.

Serve with sesame lemon dip. For example, a winter endive salad goes well with this.