Preparation time: 40+ min
1/2 cup millet
few fresh rosemary buds
3 juicy tomatoes
Add salt and rosemary buds to a pot with water, add the millet and cook it al dente. Because rosemary buds are very soft, and even softer when they are cooked, you don't need to remove them after cooking because you can easily eat them. Dice the tomatoes into small cubes and add them to the millet. Season to taste and put on the side until serving.
For chard salad with fennel and tofu
250 g baby Swiss chard leaves
1 fennel bulb
250 g tofu with turmeric
250 g shiitake
bunch of fresh basil
bunch of fresh marjoram
Blanch the chard leaves for a few seconds in boiling water, then cool them immediately in cold water with ice. You must be very quick so that the chard still remains freshly green and keeps all its vitamins and minerals. Let the chard cool and then cut it to your liking. Put it into a bigger bowl and add thinly sliced fennel (cut with a mandoline slicer). Dice the tofu and cut shiitake to your liking then water fry them in a pan until they are golden brown. Deglaze everything with tamari. Add tofu and shiitake to the fennel, add chopped basil and marjoram, mix gently, and season to taste. Save until serving.
For cucumbers with cubanelle sweet pepper
2 baby cucumbers
2 cubanelle sweet peppers
few sprigs of fresh lovage
Cut the cucumbers and peppers into thin sticks and add chopped fresh lovage.
Place all the ingredients neatly into a bowl, serve with a spoon of homemade cream cheese and sprinkle with pumpkin seeds.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.