Roast Harissa Carrot and Kodo Millet By Chef Justin Horne
“As a chef, millets are the solution we need -they’re delicious, nutritious and versatile. There is such variety in the millet family they can easily replace so many other grains. They are perfect for me as they are gluten-free. They are great for the planet also as they are not only nutritious but drought resistant and are very hardy so can grow anywhere. Millets are the future of food!! I wish more farmers grew them in the UK!”
Ingredients:
- Bunch of organic carrots, washed - keep tops
- 1 cauliflower, washed and chopped roughly 1-inch cubes
- 1 white onion
- 300g Kodo millets
- 500ml plant milk
- 100g naturli vegan butter
- 500ml veg stock
- 2 cloves garlic
- 1 tbsp cornichons
- 1 tbsp capers
- 1 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp Harissa
- 1 Tbsp Hemp oil
- 2 tbsp Agave syrup or honey
- 500ml organic EVOO oil
- Sea Salt
- Pepper
Method:
Preheat oven to 180C. Place carrots whole on a baking tray, drizzle with olive oil, sprinkle salt and pepper over, and roast for 20 mins. Mix together harissa and agave syrup and remove carrots from the oven and coat liberally with paste. Roast for further 10 minutes.
Meanwhile, wash all the millet, then add to a saucepan and cover with veg stock. Bring to the boil and reduce to simmer for 20 minutes. Let it rest for 10 minutes to allow grains to absorb excess water.
As Millets are cooking chop small onion and sauté over medium heat, with a good glug of olive oil. After 5 minutes add cauliflower and sauté for further 5 minutes. Cover with plant milk and add a paper cartouche, bring to a boil and simmer for 10-15 minutes until soft.
Once cooked add vegan butter and season with salt pepper. Blend the cauliflower mix in a high-powdered blender until smooth. Set aside in a small pan ready to serve.
For carrot top salsa verde (set aside 5-6 leaves for garnish), roughly cut remaining carrot leaves, capers and cornichons, add to blender with 300-400ml olive oil, mustard, garlic, apple cider vinegar, salt and pepper.
To serve, add warm cauliflower puree, roast harissa carrots, top with millet, carrot top salsa verde, and pickled carrot leaves. Finish with a splash of hemp oil.
