Warm Lemon Millet Salad with Golden Artichokes, Sautéed Asparagus and Silky Tahini Feta Cream

Instructions

1. 1

   1. Rinse the millet under cold water. Place it in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork. Mix in the lemon zest and 15 ml (1 tbsp) lemon juice.

2. 2

   2. While the millet cooks, make the cream: in a bowl combine 80 g (1/3 cup) Greek yogurt, 30 g (2 tbsp) tahini, 60 g (2 oz) crumbled feta, 1 grated garlic clove, 15 ml (1 tbsp) lemon juice, 10 ml (2 tsp) honey, 15 ml (1 tbsp) olive oil, a pinch of salt, and black pepper. Whisk until smooth and creamy.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the red onion for 2 minutes. Add the chopped garlic clove and cook 30 seconds more.

4. 4

   4. Add the drained artichoke hearts and cook for 4 to 5 minutes, stirring minimally, until well browned on the edges. Season with a pinch of salt and pepper.

5. 5

   5. Add the asparagus to the same skillet along with 15 ml (1 tbsp) olive oil. Sauté for 3 to 4 minutes until tender but still vibrant. Toss with the onion and artichokes.

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   6. Spread the warm millet onto a large serving platter. Arrange the artichokes, asparagus, and sautéed onion on top. Crumble the remaining 60 g (2 oz) feta over the salad.

7. 7

   7. Finish with spoonfuls of the tahini feta cream, then sprinkle with sesame seeds, parsley, and mint. Adjust with the remaining salt and pepper to taste.

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   8. Serve the salad warm right away. If you want to warm the plates, place them in a 120 °C/250 °F oven for 5 minutes before plating.