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Millet salad with grilled vegetables
20 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 557
  • Fat about 28g
  • Carbohydrates about 61g
  • Protein about 12g
This is needed
This is needed for 4 people
Millet
  • 250 g yellow millet
  • salted water, boiling
Charcoal/gas/electric grill
  • 1 aubergine, cut in slices of 5 mm
  • 1 red peppers, deseeded, cut into pieces
  • 1 yellow pepper, deseeded, cut into pieces
  • 2 tbsp olive oil
  • 0.5 tsp salt
Sauce
  • 2 tbsp liquid honey
  • 75 g pitted black olives, cut in half
  • 1 organic lemon, grated zest set aside, all of the juice
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • a little pepper
  • 0.25 tsp cinnamon
  • 0.5 tsp salt
To serve
  • 150 g plain greek yoghurt
  • 50 g smoked almonds, coarsely chopped
  • 1 spring onion, cut into rings
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And that's how it's done
And that's how it's done
Millet
Cook the millet in salted water over a medium heat for approx. 8 mins. Drain the millet and leave to cool.
Charcoal/gas/electric grill
Mix the aubergines, peppers and oil in a bowl, season with salt. Transfer the vegetables to a grill tray. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 8 mins., turning occasionally. Leave the vegetables to cool.
Sauce
Combine the olives with all the other ingredients. Mix in the millet, serve with the vegetables.
To serve
Combine the yoghurt with the reserved lemon zest. Top the salad with the yoghurt, spring onions and smoked almonds.

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