Hirsepfanne mit Kürbis, Spinat und Feta

Ingredients

• 700 g butternut squash
• 2 red onions
• 2 Garlic cloves
• 4 tbsp olive oil
• 3 tsp harissa powder (10 g)
• 4 tbsp Lemon juice
• 200 g millet
• Salt
• Pepper
• 600 ml Vegetable Broth
• 300 g baby spinach
• 50 g walnut kernels
• 175 g feta (30% fat in whole milk)

Instructions

1. 1.

   Peel, halve and scoop out the seeds of the pumpkin with a spoon; cube the flesh about 1 cm. Peel and halve the onions and cut into strips. Peel and mince the garlic. Whisk 1 tbsp oil with harissa and lemon juice.

2. 2.

   Sauté the pumpkin and onions in a large pan with the remaining oil over medium heat for about 3 minutes. Rinse the millet in a sieve, add it to the pan with garlic and cook for 1–2 minutes while stirring, seasoning with salt and pepper. Stir in half of the harissa sauce, pour in the broth and bring everything to a boil. Cover and simmer on low heat for about 15 minutes.

3. 3.

   Meanwhile rinse, wash and dry the spinach; roughly chop the walnuts. Add both to the pumpkin‑millet mix and stir. Keep covered over low heat for 2 minutes until the spinach wilts.

4. 4.

   Serve the millet pan on plates. Sprinkle feta over it and serve the remaining harissa sauce on the side.