Golden Millet Timbale with Roasted Carrots, Herb Yogurt, and Pistachios

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a large baking tray, toss the carrots and red onion with 2 tablespoons (30 ml) olive oil, smoked paprika, ground cumin, 1/2 teaspoon salt, black pepper, honey, and 1 tablespoon (15 ml) lemon juice.

2. 2

   Roast the carrots and onion for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until tender, golden, and lightly caramelized.

3. 3

   Meanwhile, place the millet and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender.

4. 4

   Remove the millet from the heat and stir in the butter, grated Parmesan cheese, lemon zest, and 1 tablespoon (15 ml) lemon juice. Adjust with 1/4 teaspoon salt if needed.

5. 5

   In a bowl, combine the plain Greek yogurt with fresh parsley, fresh mint, garlic, and the remaining tablespoon of olive oil (15 ml). Mix until creamy and season with the rest of the salt to taste.

6. 6

   Chop the pistachios and mix them with the sesame seeds to make the crunchy topping.

7. 7

   To assemble, place a ring mold or small ramekin on each plate and fill it with a layer of warm millet. Add a layer of roasted carrots and onion on top, pressing gently to form a timbale.

8. 8

   Carefully remove the mold, spoon a generous amount of herb yogurt over or beside each timbale, and finish with the pistachio-sesame mixture on top. Serve immediately.

9. 9

   For a more baked presentation, you can return the assembled timbales to the oven for 5 minutes at 200 °C / 400 °F before adding the yogurt and crunchy topping.