Roast millet with lamb's lettuce and radish

Name: Roast millet with lamb's lettuce and radish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Millet; 7-10 Tbsp salt, pepper; 1 Onion; 1 Garlic clove; 150 g Red beets (cooked, vacuum packed); 500 g Radish; 150 g Lamb's lettuce; 1 collar Chives; 250 g Low-fat curd; 3 TSP sweet mustard; 1 TABLESPOON Flour; 2 TABLESPOONS Walnut kernels; 3 TABLESPOONS Oil; 3 TABLESPOONS Cider vinegar

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Millet
7-10 Tbsp salt, pepper
1 Onion
1 Garlic clove
150 g Red beets (cooked, vacuum packed)
500 g Radish
150 g Lamb's lettuce
1 collar Chives
250 g Low-fat curd
3 TSP sweet mustard
1 TABLESPOON Flour
2 TABLESPOONS Walnut kernels
3 TABLESPOONS Oil
3 TABLESPOONS Cider vinegar

Directions

1
Rinse the millet. Boil 500 ml salted water. Stir in the millet. Leave to swell for about 15 minutes with the stove switched off. Peel and finely dice onion and garlic. Roughly grate beetroot. Clean and peel the radish. Cut approx. 2⁄3 into thin slices, grate the rest roughly. Wash and clean the salad.
2
For the dip, wash the chives and cut into small rolls. Mix quark, 1 tsp. mustard, grated radish and chives. Season with salt and pepper.
3
For the roasts, stir the onion, garlic and the beetroot rasp into the millet. Leave to cool. Then stir the flour into the millet mixture. Season with salt and pepper. Form 12 flat thalers from the mixture.
4
Chop the walnut kernels, roast them in a large coated pan, take them out. Heat 1 tablespoon of oil in the pan and fry the roasts for 3-4 minutes on each side.
5
For the vinaigrette, mix vinegar, 2 tsp. mustard, salt and pepper. Stir in 2 tablespoons of oil. Arrange lamb's lettuce, radish and walnuts on four plates. Drizzle with the vinaigrette. Place the roasts on top and serve with the quark dip.