Crispy millet, leek and asiago sticks with yogurt, cucumber and toasted lemon dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or line it with parchment lightly brushed with olive oil.

2. 2

   Place the millet in a saucepan with the water and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 14 minutes until the liquid is absorbed and the millet is tender. Spread it on a wide plate for 5 minutes so the steam can escape.

3. 3

   While the millet cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek, garlic, and a pinch of salt, and sauté for 4 to 5 minutes until the leek is tender but not too browned. Remove from the heat.

4. 4

   In a large bowl, combine the cooked millet, sautéed leek and garlic, grated asiago, beaten egg, breadcrumbs, black pepper, sweet paprika, and the remaining salt. Mix well until you have a shapeable mixture. If it feels too soft, add 1 or 2 extra tablespoons of breadcrumbs.

5. 5

   Shape the mixture into 16 compact sticks of equal size with lightly oiled hands and place them on the prepared tray.

6. 6

   Arrange the thin slices from half of the lemon around the sticks on the tray. Bake at 220 °C / 425 °F for 10 minutes. Carefully turn the sticks and lemon slices, then bake for 8 to 10 minutes more until the sticks are golden and crisp at the edges and the lemon is lightly charred in spots.

7. 7

   While they bake, make the dip by mixing the Greek yogurt, grated and squeezed cucumber, juice from the other half of the lemon, 1/2 teaspoon lemon zest, fresh dill, and honey in a bowl. Stir until creamy.

8. 8

   Finely chop 2 or 3 slices of the toasted lemon and stir them into the dip for a deeper, aromatic citrus note.

9. 9

   Serve the sticks hot with the yogurt, cucumber, and toasted lemon dip on the side.