Informations supplémentaires
30 min.
|
869 kcal
|
easy
|
|
Printable version
1. Cook the millet
Bring a pot of water to a boil. Add the millet and cook for 17-20 minutes or until tender. Drain
2. Setup
Chop the pistachios. Slice the halloumi. Cut the lemon in half
3. Cook the halloumi
Warm up a nonstick pan over medium-high heat. Cook the halloumi slices for about 2 minutes on each side or until browned. Add a light drizzle of oil, to taste, if you're worried that the halloumi will stick to your pan.
4. Make the dukkah and hte sauce
In a bowl, mix the pistachios with the spices. Season with salt. In a blender or using an immersion blender, make a sauce with the cilantro, the dill, the tahini, the juice olf half a lemon and 2 2P | 3 3P tbsp. of olive oil.
5. Assemble
In a bowl, mix the sauce with the millet and the arugula.
6. Plate your dish
Garnish the millet salad with the halloumi slices and the dukkah. Bon appétit!
140gMillet
40gArugula
10gPistachios
160gHalloumi Cheese
1unitLemon
15mlTahini Sauce
1unitDill and Coriander
6gSpice Mix (grilled sesame seeds,cumin powder,smoked paprika)
What you need
Pot, Strainer, Pan, Bowls, Immersion blender.
869 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
58g
19%
fat
58g
89%
cholesterol
100mg
33%
fiber
8g
32%
protein
31g
saturated
21g
105%
sodium
1208mg
50%
sugar
1g
trans
0g