Beans and Millet with Chickpea Dressing

Ingredients

• 140 g cashew nuts
• 200 g millet
• Salt
• 400 g Green Beans
• 3 tbsp olive oil
• 5 tbsp Lemon juice
• Pepper
• 30 g fine oatmeal (2 tbsp)
• 3 tbsp coconut milk
• 10 g parsley (0.5 bunch)
• 80 g feta (45% fat in whole milk)
• 2 shallots
• 1 Garlic clove
• 120 g chickpeas (drained weight, canned)
• 150 g Yogurt (3.5% fat)
• 1 tsp turmeric powder
• 1 tsp curry powder
• 4 sprigs Mint
• 1 box watercress

Instructions

1. 1.

   Cover 100 g cashew nuts with water and soak for 30 minutes. Meanwhile cook millet in double the amount of salted water for about 20 minutes over medium heat. Remove from stove, let it stand for about 10 minutes to absorb moisture and cool.

2. 2.

   Clean, wash beans and boil in salted water for 7–10 minutes. Drain, rinse with cold water and let drain. Then mix with 1 tbsp oil, 1 tbsp lemon juice and pepper.

3. 3.

   During this time, drain the soaked cashews and coarsely blend them with oatmeal and coconut milk. Wash parsley, dry, crumble, chop and fold into the dip. Season with salt and pepper and refrigerate until serving.

4. 4.

   Crumb feta finely. Peel and finely chop shallots. Mix both into millet. For the chickpea dressing, peel garlic. Drain chickpeas, rinse, then blend with yogurt, garlic and 4 tbsp water until smooth. Season with turmeric, curry powder, salt, pepper and remaining lemon juice.

5. 5.

   Wash mint, dry, crumble and pick leaves. Cut watercress from bed. Arrange millet with beans on plates. Drizzle dressing over, add dip on top, and sprinkle with remaining cashew nuts, mint and watercress.