INGREDIENTS
- – Peeled millet 200 g.
- – Water 2 and a half cups.
- – Curcuma 1/2 chopped.
- – Floor chili 1/2 tsp.
- – Nori seaweed 1 tbsp.
- – Onion 1 unit.
- – Inexperienced onion 2 tbsp.
- – Sea salt.
- – Candy potato puree 300 g.
- Salad with roasted lemons:
- – Crimson and yellow cherries 300 g.
- – Small purple onion 1 unit.
- – Damascus 150 g.
- – Medium lemons 3 items.
- – Olive oil c/n.
- – Brown sugar 1 tbsp.
- – Sage and savory.
- – Parsley leaves.
- – Mint leaves.
- – Wrap 1 tbsp.
- – Inexperienced pepper.
- – Sea salt.
MILLET BURGERS with roasted lemon salad.
Millet is a cereal that stands out for its excessive protein worth and, above all, carbohydrates. Due to this fact, it’s a extremely energetic meals, and you’re going to love these burgers! Along with the salad that accompanies them, tremendous tasty.
PROCEDURE:
1. Rinse the cereal in a really wonderful mesh strainer.
2. Then carry to the warmth in a small pot with a lid and salt to style.
3. When it begins to boil, scale back it to low till the water evaporates.
4. Make a puree with the candy potato.
5. Lower the onion brunoise, the inexperienced onion on the bias and sauté with a couple of drops of oil, combine with the cereal and the puree.
6. Season with turmeric, floor chili, floor seaweed and sea salt.
7. Combine the whole lot nicely and when it’s heat, assemble the burgers.
Salad with roasted lemons:
1. Blanch the lemons, minimize into very skinny halves lengthwise and widthwise (2 or 3 cm).
2. Drain them nicely and blend with oil, sea salt, sugar, sage and savory.
3. Place in a silicone dish and bake for about 20 or half-hour.
4. Put together the dressing with olive, rice, inexperienced pepper and sea salt, beat.
5. Lower the tomatoes in half, the apricots into quarters and the feather onion, combine gently in a bowl, then switch to a serving plate, add the parsley leaves, mint and eventually the dressing.
