Preparation time: 40+ min
200 g cherry tomatoes
1 ½ cup millet groats*
1 red cubanelle sweet pepper
few sprigs of fresh parsley
salt and pepper
Bake the tomatoes and cook the millet groats al dente. Slice the pepper into thin sticks and chop the parsley. Add all ingredients to a bigger bowl, season, and mix well.
We also made baked mini-balls made of green chickpea pattie batter (we added more Swiss chard or spinach to the batter so the color was really green), quickly blanched broccoli, guacamole and served with a teaspoon of homemade cream cheese, which, by the way, is always in the fridge. In the end, we served the dish with a few leaves of fresh cilantro.
*For groats to taste better, add herbs like rosemary, bay leaf, fresh thyme, and marjoram to the water.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.