Millet Tabbouleh with Yogurt Cream

Ingredients

• 600 ml Vegetable Broth
• 375 g millet
• 30 g unsalted peanuts (2 tbsp)
• 1 Red Onion
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 3 tbsp peanut oil
• 5 g coriander (0.25 bunch)
• 10 g parsley (0.5 bunch)
• 5 g mint (0.25 bunch)
• 300 g Yogurt (3.5% fat)
• 100 g Sour cream
• Salt
• Pepper
• 2 tbsp lemon juice

Instructions

1. 1.

   Heat broth in a pot. Rinse millet in a sieve, add to the broth and simmer on low heat for 10–15 minutes until it absorbs the liquid. Remove from heat and fluff with a fork.

2. 2.

   Meanwhile roast peanuts in a dry pan until fragrant. Remove and set aside.

3. 3.

   Peel and finely dice the onion. Wash bell peppers, halve them, remove seeds and cut into small cubes.

4. 4.

   Heat 1 tbsp oil in a pan and sauté onions and peppers for 3–4 minutes. Remove and let cool.

5. 5.

   Wash herbs, pat dry and chop coarsely separately. Mix coriander with yogurt and sour cream, season with salt, pepper and 1 tbsp lemon juice.

6. 6.

   Combine parsley and mint with millet, nuts, onions, peppers and remaining oil. Season with salt, pepper and remaining lemon juice. Divide the millet tabbouleh onto four plates and serve with the yogurt cream.