Informations supplémentaires
25 min.
|
517 kcal
|
easy
|
|
Printable version
1. Cook the millet
Bring a pot of water to a boil. Add the millet and cook for 15-18 minutes until tender. Drain then toss with a drizzle of oil, salt and pepper.
2. Setup
Cut the tomatoes and lemon into quarters. Slice the cucumbers. Grate the carrot. Tear the pita bread and lettuce into pieces with your hands. Chop the herbs. Pat the shrimp dry.
3. Cook the pita
Heat a drizzle of oil in a skillet over medium high heat. Add the pita pieces and cook for about 1-2 minutes on each side until browned. Place on a paper towel.
4. Cook the shrimp
Add a drizzle of oil to the pan if needed. Heat the shrimps and cook 1-2 minutes over medium high heat until cooked and pink. Put in a bowl with the chopped herbs, lemon juice to taste, salt and pepper.
5. Make the sauce
In a bowl, whisk the hummus with a bit of lemon juice, a generous drizzle of oil, 1-2 tbsp. of water, salt and pepper. Add 1 tsp. of cider or wine vinegar if desired.
6. Plate your dish
Mix the lettuce with the millet, vegetables and shrimp in a large bowl. Serve and garnish with the pita chips and hummus sauce. Adjust seasoning to taste. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!
250gNordic Shrimp
1unitHummus
1unitFresh Mint and Parsley
1unitPita(s)
2unitTomato(es)
2unitLebanese Cucumber(s)
0.5unitLemon
1unitCarrot(s)
1unitGrean Leaf Lettuce
80gMillet
What you need
pan, tongs, bowls, box grater, pot, strainer
517 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
57g
19%
fat
20g
31%
cholesterol
157mg
52%
fiber
9g
36%
protein
28g
saturated
3g
15%
sodium
946mg
39%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg