Crispy Millet Timbale with Carrot Ginger Cream, Za’atar Chickpeas, and Warm Spinach Grape Salad

Instructions

1. 1

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

2. 2

   Place the carrots and onion on the sheet pan. Add 2 tbsp / 30 ml olive oil, half of the salt, half of the garlic, the ginger, and the ground cumin. Toss well and roast for 25 minutes at 220 °C / 425 °F, until the carrots are tender and lightly browned.

3. 3

   Meanwhile, cook the millet. Place the millet in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed. Let rest for 5 minutes, uncover, and fluff with a fork.

4. 4

   Mix the cooked millet with 1 tbsp / 15 ml olive oil and a pinch of black pepper. Press it into 4 plating rings or small molds to form compact timbales. Place them on a lightly oiled tray and bake for 10 minutes at 220 °C / 425 °F so the edges become golden.

5. 5

   In a bowl, mix the cooked chickpeas with 1 tbsp / 15 ml olive oil, za’atar, smoked paprika, the remaining garlic, a pinch of salt, and black pepper. Spread them on one side of the baking sheet or on a second tray and roast for 12 minutes at 220 °C / 425 °F, stirring once, until aromatic and lightly crisp.

6. 6

   Transfer the roasted carrots, onion, tray juices, vegetable broth, oat milk, zest of half the lemon, and 1 tbsp / 15 ml lemon juice to a blender. Blend until completely smooth. Taste and adjust with salt and black pepper.

7. 7

   Heat 1 tsp / 5 ml olive oil in a wide skillet over medium heat. Add the red grapes and sauté for 1 minute. Add the baby spinach and cook for 30 to 60 seconds, just until slightly wilted. Add 1 tbsp / 15 ml lemon juice and toss. Remove from the heat.

8. 8

   Spoon a generous layer of carrot ginger cream onto each plate. Unmold one millet timbale in the center, scatter the za’atar chickpeas on and around it, and finish with the warm spinach and grape salad.

9. 9

   Sprinkle the chopped toasted pistachios over each plate and add a final drizzle of olive oil if desired. Serve hot.