Warm Crispy Millet Salad with Roasted Asparagus, Radishes, and Lemon Ricotta with Pistachios

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Place the millet in a saucepan with 480 ml water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat, let it stand for 5 minutes, and fluff with a fork.

3. 3

   While the millet cooks, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast at 220 °C / 425 °F for 10 to 12 minutes, until tender and lightly browned.

4. 4

   Toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside.

5. 5

   In a small bowl, mix the ricotta with the lemon zest, 1 tablespoon of the lemon juice, a pinch of salt, a little black pepper, and 1 tablespoon of the chives. Stir or whisk until creamy.

6. 6

   In another bowl, make the vinaigrette by whisking together 2 tablespoons olive oil, the honey, Dijon mustard, the remaining 1 tablespoon lemon juice, 1/4 teaspoon salt, and the rest of the black pepper.

7. 7

   Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the cooked millet and press it down lightly. Cook for 6 to 8 minutes, stirring only once or twice, until it develops golden, crispy spots.

8. 8

   In a large bowl, combine the crispy millet, roasted asparagus, radishes, mint, and the remaining chives. Pour in the vinaigrette and toss gently.

9. 9

   Transfer the salad to a platter or divide among plates. Top with dollops of lemon ricotta and finish with the toasted pistachios. Serve warm.

10. 10

    For a more aromatic finish, add a little extra lemon zest or a few extra drops of olive oil just before serving.