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 in 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 the development of future-proof menu 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
2tbsp sesame seeds
1tbsp whole cumin seeds
100 g cashew nuts
100 g pitted dates
1-2 mild peppers
1bunch fresh basil
2-4tbsp olive oil
2tbsp 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

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 on color, add the cumin and roast until fragrant, then set aside. Then roast the cashew nuts all around in the same pan until golden brown.

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

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

Fry the planted.chicken over a medium heat until crispy on all sides.

Place the soaked millet in a large bowl and loosen it up a little with a fork.

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

Serve with sesame-lemon dip. A wintery endive salad, for example, goes well with this.