
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
45 min
Cuisine
Mediterranean
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 501 kJ 120 kcal |
2052 kJ 491 kcal |
Fat of which saturates |
3.9 g 2.2 g |
16.1 g 8.9 g |
Carbohydrate of which sugars |
16.7 g 4.7 g |
68.2 g 19.1 g |
Fibre | 2.2 g | 8.9 g |
Protein | 5 g | 20.6 g |
Salt | 0.91 g | 3.74 g |
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.
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
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
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
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
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
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
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
Serve the roast vegetables over the baked millet with the warm dressing spooned over and the remaining feta crumbled over
Enjoy!