Millet with roasted pumpkin and lamb's lettuce
This is a simple roasted pumpkin recipe that you can fix for yourself when you are tired or have less time. Simply cut up the pumpkins and onions, spice them up, add some oil and let your oven do the rest.
Servings: 2 people
Calories:
Cost: 5€
Ingredients
- 1 tbsp coconut or olive oil
- 1 tsp sumac spice
- 1 tsp Indian curry
- ½ tsp dry oregano
- a dust of wild garlic (optional)
- 1 small size pumpkin (for 2 people)
- 2 red onions
- 6 cloves of garlic
- pinch of salt
- ground pepper
- 11/2 cup cooked warm millet
- a handful of lamb's lettuce or any other lettuce
- 1 lemon
- 1 tsp vinegar
- 1 tbsp olive oil for the lettuce
- some roasted nuts or seeds (optional)
Instructions
- Heat your oven to 200°C / 392°F
- Clean your veggies
- Chop the onions lengthwise about 1 cm wide
- Tap dry the pumpkin then smear some coconut oil all over
- Cut the pumpkin into wedges about 2cm wide remove the seeds
- Spread the rest of the oil on the baking tin
- Sprinkle some of the spices and salt
- Arrange the pumpkin, onions & whole galic
- Sprinkle again with some spices and oregano with wild garlic
- Roast until the pumpkins are tender about 25 mins
- Meanwhile, cook the millet if you don't have some leftovers
- Prepare the lettuce. Lamb's lettuce tends to wither too fast, so prepare it about 5 mins before serving. Just toss the lettuce in some oil, salt, and vinegar.
- Once the pumpkin is ready, let it cool before serving
- In a plate put the millet then serve the pumpkin on top together with the onions
- Peel the garlic and slice it thinly and sprinkle it over the plate
- Top with roasted nuts or seeds of your choice
- I serve the lettuce in a side bowl
- Enjoy your roasted pumpkin with millet and lettuce
- Thank you for being here, please do share this recipe