Crispy millet timbale with spiced carrots, whipped feta yogurt cream and parsley green oil

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a medium baking dish or 4 individual ramekins with a little of the 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 15 minutes until the liquid is absorbed. Remove from the heat, let stand for 5 minutes, and fluff with a fork.

3. 3

   While the millet cooks, combine the carrots and red onion on a tray with 2 tablespoons olive oil, the cumin, sweet paprika, cinnamon, honey, 1 tablespoon lemon juice, 1/4 teaspoon salt, and the black pepper. Roast at 220°C / 425°F for 25 minutes, stirring halfway through, until the carrots are tender with browned edges.

4. 4

   Mince 1 garlic clove. Stir it into the cooked millet along with 40 g of the crumbled feta and mix well. Taste and adjust with a little more salt if needed.

5. 5

   Press the millet into the baking dish or divide it among the individual ramekins, forming a compact layer. Bake at 220°C / 425°F for 12 minutes, until the surface is set and the edges begin to crisp and turn golden.

6. 6

   Meanwhile, make the cream: in a small processor or with a whisk, blend the Greek yogurt, remaining feta, 1 tablespoon lemon juice, 1 garlic clove, 1 tablespoon olive oil, and a pinch of black pepper until thick and smooth.

7. 7

   For the green oil, blend the parsley with the remaining tablespoon of olive oil, 1 tablespoon water, and a pinch of salt until fluid and bright. Strain lightly if you want a finer texture.

8. 8

   Serve the hot millet timbale topped with the roasted carrots and onion, add spoonfuls of whipped feta yogurt cream, finish with the parsley green oil, and scatter the chopped pistachios on top.