Millet and Halloumi Salad

Informations supplémentaires

30 min. | 869 kcal | easy | Vegetarian | 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