Informations supplémentaires
35 min.
|
753 kcal
|
easy
|
|
Printable version
1. Cook the millet
Bring a pot of water to a boil. Pour the millet and cook for 17-20 minutes or until tender. Drain.
2. Setup
Chop the garlic and the oregano. Separate the mint leaves from the stems. Zest the lemon and cut it in half. Cut the feta cheese and the zucchini into slices.
3. Cook the zucchini and the chickpeas
Drain and rinse the can of chickpeas. In a pan, over medium-high heat, add a drizzle of olive oil. Add the zucchini and cook for 4-5 minutes. Add the chickpeeas and the spices. Cook for an other 4-5 minutes. Season with salt and pepper.
4. Make the crispy feta
In a deep pan, add a generous drizzle of olive oil. Place the cornstarch in a bowl. Coat each slice of feta in the cornstarch. Once the oil is hot, cook the pieces of feta for 1-2 minutes on each side. Remove and place on paper towels.
5. Make the sauce
In a bowl, mix the yogurt, the garlic, the honey, the lemon zest, the lemon juice (to taste), the chopped oregano and 1 2P | 2 3P tbsp. of olive oil.
6. Plate your dish
Serve the chickpeas and the zucchini with the millet. Garnish with the crispy feta, the sauce and the mint leaves. Bon appétit!
140gMillet
1unitChickpeas
150gFeta Cheese
1unitZucchini(s)
1unitLemon
60mlCornstarch
1unitOregano, mint
1unitGarlic Clove(s)
1unitGreek Yogourt 2%
5.25gSpice Mix (smoked paprika,dried thym,grilled sesame seeds)
1unitHoney
What you need
Pot, Strainer. Pans, Bowls, Paper towels.
753 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
23g
35%
cholesterol
70mg
23%
fiber
15g
60%
protein
33g
saturated
13g
65%
sodium
995mg
41%
sugar
21g
trans
0g