Crispy Millet Toasts with Roasted Carrot Tahini Cream, Caramelized Fennel, and Olive Dust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a tray and toss them with 1 tablespoon olive oil, half of the salt, the ground cumin, and the smoked paprika. Roast for 22 to 25 minutes, until tender with golden edges.

2. 2

   While the carrots roast, spread the black olives on a small tray or piece of parchment and bake them in the same oven at 220 °C / 425 °F for 10 to 12 minutes, until dry and lightly crisp. Let them cool completely, then chop or pulse them into a coarse dust.

3. 3

   In a bowl, mix the cooked millet with 30 g of the grated Parmesan, a pinch of black pepper, and 1 tablespoon olive oil. Divide the mixture into 12 mounds on a parchment-lined tray and flatten them with a spoon to form small round toasts. Bake at 220 °C / 425 °F for 14 to 16 minutes, rotating the tray halfway through, until golden around the edges.

4. 4

   Transfer the roasted carrots to a blender or food processor with the tahini, honey, lemon juice, lemon zest, garlic, and 1 tablespoon of the remaining grated Parmesan. Blend until smooth. If the mixture is too thick, add the water little by little. Adjust salt if needed.

5. 5

   Heat the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add the sliced fennel, the rest of the salt, and a pinch of black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the fennel is tender and caramelized on the edges.

6. 6

   To assemble, spoon a small dollop of carrot cream onto each millet toast. Top with a small pile of caramelized fennel.

7. 7

   Finish each piece with the rest of the grated Parmesan, the black olive dust, and a little extra lemon zest. Garnish with reserved fennel fronds if desired and serve warm.