Baked Swiss Chard Rolls with Lemon Millet, Smoked Tofu, and Roasted Carrot Cumin Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots and half of the onion on a tray and toss with 15 ml (1 tbsp) olive oil, 3 g (1 tsp) cumin, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 25 minutes, until the carrots are tender and lightly browned at the edges.

2. 2

   While the vegetables roast, place the millet and water in a saucepan with a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork and add the lemon zest and 15 ml (1 tbsp) lemon juice.

3. 3

   Heat a skillet over medium heat with 15 ml (1 tbsp) olive oil. Add the remaining onion and cook for 6 to 8 minutes until soft. Add the crumbled smoked tofu, raisins, parsley, mint, 2 g (1 tsp) cumin, 2 g (1/4 tsp) salt, and black pepper. Cook for 3 minutes, then mix with the millet and adjust salt if needed.

4. 4

   Bring a wide pot of water to a boil. Blanch the Swiss chard leaves for 30 to 45 seconds and transfer them to a bowl of cold water. Drain well. Using a small knife, shave down the thickest part of the stem on each leaf so they can roll without tearing.

5. 5

   Remove the roasted carrots from the oven. Transfer them to a blender with the tahini, the remaining 15 ml (1 tbsp) lemon juice, and 60 ml (1/4 cup) water. Blend until smooth. If too thick, add 1 or 2 more tablespoons of water. Adjust salt and pepper.

6. 6

   Lower the oven temperature to 190 °C / 375 °F. Spread the carrot cream over the bottom of a baking dish.

7. 7

   Place one Swiss chard leaf on the work surface. Put a portion of the millet filling at the base, fold in the sides, and roll up. Repeat with all 8 leaves. Arrange the rolls seam-side down over the carrot cream. Brush with the remaining 15 ml (1 tbsp) olive oil.

8. 8

   Bake the rolls for 15 minutes at 190 °C / 375 °F, until heated through and lightly golden on top.

9. 9

   Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until they begin to pop slightly.

10. 10

    Serve the rolls hot over the carrot cream. Finish with the toasted pumpkin seeds, sweet paprika, and a little freshly ground black pepper.