This flavour-packed veggie wonder sees super seed millet creamed and baked with tangy feta and rosemary, then topped with sweet roast vegetables and a warm balsamic dressing.
Prep Time
45 min
Cuisine
Mediterranean
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (celery, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Strip the rosemary leaves from the stems and chop finely
Dissolve the stock cube(s) in 400ml (800ml) of boiled water
2
Add the millet and stock to a medium size pot
Bring to a boil with a lid, then reduce to a simmer, and cook for 20 min, or until the water is absorbed and there are holes on the surface
Meanwhile, pour the beetroot juice into a small pot for step 7
3
Cut each beetroot in half
Discard the tops and tails of the beans
Cut the pepper(s) into chunky strips, discarding the seeds and pith
Peel and cut the onion(s) into chunky pieces
Peel the garlic and slice finely
4
Add the vegetables and garlic to a baking tray, drizzle with olive oil and half of the chopped rosemary
Tip: Group the beetroot and onion together as the beetroot's liquid keeps the onions moist whilst cooking
Season with salt and pepper
Oven-roast for 25-30 min, or until the vegetables are cooked and starting to char
5
Once the millet is cooked, add 1 tbsp (2 tbsp) of butter and stir to melt
Then add 175ml (350ml) of milk and mash through
Add the remaining rosemary and crumble in half the feta, then season with pepper
6
Pour the cheesy millet into an oven proof baking dish (alternatively, use individual ones)
Put it in the oven for 5 min, or until bubbling around the sides
7
Add the reserved beetroot juice and balsamic vinegar to a small pot
Heat on a medium heat, adding a pinch of sugar (optional)
Reduce by half, then remove from the heat and add a drizzle of olive oil- this is your warm dressing
8
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