Millet and summer vegetable Buddha bowl
I think we underestimate millet way too much, forgetting about its mild, smooth taste. I love it, but I do also sometimes forget about it, as during my childhood, that was the last thing you would want to eat. I love the taste, the color, and everything about millet, so every time I see some from Seeberger, I want to make a salad – like this or tabbouleh or something similar.
220 g Seeberger millet
700 ml hot water
red pepper cream:
250 g cleaned red pepper, halved
4 garlic cloves, skin on
80 g cleaned red onion, halved
1 tsp dried oregano
sea salt to taste
freshly ground pepper to taste
20 ml extra virgin olive oil
4 handfuls rucola
200 g feta cheese, crumbled
200 g cucumber, cut into pieces
2 small handfuls SeebergerLuxury nut mix, roughly chopped
big handful olives
Heat the oven to 200°. Place red pepper, onion, and garlic on a pan and bake in the oven until ready – about 20-30 minutes. Take out and leave to cool.
In the meantime, take a kettle, add millet and sea salt, and pour over the water. Boil on medium heat until puffed and the liquid is soaked up. Turn of the heat, cover, and let sit.
When the pepper has cooled, put into a blender, add rest of the ingredients, and blend to your desired consistency. I like it with some small pieces.
Serve like a Buddha bowl or mix it all together if you’re serving many people.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger