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Ingredients
- 1¼ cups (250g) millet
- 3½ cups (850ml) still mineral water
- Iodised sea salt
- 1 onion
- 1 zucchini
- ½ eggplant
- 1 carrot
- approx. 4 tablespoons olive oil
- 1/3 cup (80g) tomato paste
- 2 teaspoons oregano
- freshly ground black pepper
- 1/3 cup (30g) Radish Sprouts
- 1/3 cup (40g) roasted hazelnuts
Method
- Place millet, mineral water, and ½ teaspoon salt in a small saucepan.
- Bring to a boil and allow to cook over medium heat approx. 22 minutes, stirring occasionally.
- Peel and finely chop the onion.
- Wash the zucchini and eggplant and cut into small cubes.
- Peel the carrot, cut it lengthwise, and slice.
- Heat 3 tablespoons olive oil in a skillet and sauté vegetables for five minutes.
- Add the tomato paste and oregano, and cook for approximately one minute while stirring.
- Season with salt and pepper.
- Mix in the millet and add salt and pepper once more.
- Wash the sprouts and allow them to drain.
- Coarsely chop the hazelnuts.
- Serve this spartan dish on wooden plates and top with hazelnuts, sprouts, and a liberal drizzle of olive oil.
