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Ingredients
- 150 g millet
- 1 pc beetroot
- 1 pc fennel
- 1 pc orange
- 3 pcs radish
- 1 pc avocado
- 1 can chickpeas
- 5 ml olive oil
- 10 g salt
Steps
- 1Cook the millet in 250-300 ml of water: rinse the millet thoroughly several times in warm/hot water, then cook it in about twice its volume of lightly salted water for approximately 15 minutes until tender.
- 2Prepare the vegetables: peel the beetroot, cut it into small cubes, and place it on a baking tray lined with baking paper along with the drained chickpeas.
- 3Cut the fennel into smaller pieces and place it next to the beetroot and chickpeas.
- 4Drizzle the vegetables with a little olive oil, season with salt, and bake in a preheated oven at 180 degrees Celsius for 15-18 minutes.
- 5While the vegetables are baking, peel and segment the orange, thinly slice the radishes, and dice the avocado.
- 6Once all ingredients are ready, mix the cooked millet with both the roasted and fresh vegetables.
Báder Gabka
As a nutritionist, gastronomy enthusiast, and mother of young children, she knows that a simple yet wholesome meal recipe is always welcome. If you're looking for health-conscious dishes, you'll find them here! Instagram: @_bgabka_