Oriental millet with sesame lemon sauce

Duration: 45 Min

Level: Easy

Made by: Estella

Estella Schweizer is an activist for climate-friendly cuisine and an expert for plant-based nutrition. She is a certified "Plant Based Chef" and 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 developing sustainable food concepts and is part of the Good Food Collective. And in all of this, she is committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.

Ingredients

4 Servings

320 g planted.chicken Lemon & Herb
200 g millet
2 tbsp sesame seeds
1 tbsp whole cumin seeds (cumin)
100 g cashews
100 g pitted dates
1-2 mild chili peppers
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
150 g soy yogurt
150 g light sesame paste (tahini)
Salt

Products in this recipe

planted.chicken

Lemon & Herb

Quantity

7.95 CHF

36.14 CHF per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

7.95 CHF

Preparation

Place the millet in a sieve and rinse under hot running water. Cook according to package directions and let swell for 15 min .

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

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

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

For the dip, grate the zest of the lemon and coarsely chop the pulp. Put the soy yogurt, lemon zest, lemon pulp, sesame puree and 100 ml of water in a blender and blend thoroughly until all the ingredients are airy (alternatively, put all the ingredients in a tall container and blend with a hand blender). Season to taste with a little salt, pour the dip into a small bowl and refrigerate.

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

Place the swollen millet in a large bowl and loosen a bit with a fork.

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

Serve with sesame-lemon dip. It goes well with, for example, a winter endive salad.