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🍽️ Millet Pan with Pumpkin, Spinach and Feta

546 kcal · 30 min · 4 servings

Ingredients

• 700 g butternut squash
• 2 red onions
• 2 garlic cloves
• 4 tbsp olive oil
• 3 tsp harissa powder (10 g)
• 4 tbsp lemon juice
• 200 g millet
• salt
• pepper
• 600 ml vegetable broth
• 300 g baby spinach
• 50 g walnut kernels
• 175 g feta (30% fat in dry matter)

Instructions

1. 1. Peel the pumpkin and cut it in half.
2. 2. Remove the seeds with a spoon.
3. 3. Cut the flesh into approx. 1 cm cubes.
4. 4. Peel the onions and cut them in half.
5. 5. Cut the onions into strips.
6. 6. Peel the garlic and chop it finely.
7. 7. Mix 1 tbsp oil with harissa and lemon juice in a small bowl.
8. 8. Heat the remaining oil in a large pan over medium heat.
9. 9. Add the pumpkin and onions to the pan.
10. 10. Sauté the vegetables for approx. 3 minutes.
11. 11. Rinse the millet in a sieve under cold water.
12. 12. Add the drained millet and chopped garlic to the pan.
13. 13. Cook the millet for 1–2 minutes, stirring occasionally.
14. 14. Season the mixture with salt and pepper.
15. 15. Stir in half of the harissa-oil mixture.
16. 16. Pour in the broth.
17. 17. Bring everything to a boil.
18. 18. Reduce the heat to low.
19. 19. Cover the pan.
20. 20. Simmer the millet for approx. 15 minutes.
21. 21. Meanwhile, pick through and wash the spinach.
22. 22. Spin the spinach dry.
23. 23. Chop the walnuts coarsely.
24. 24. Add the spinach and walnuts to the millet-pumpkin mix.
25. 25. Gently fold the ingredients in.
26. 26. Cover the pan again.
27. 27. Let the pan sit for 2 minutes over low heat.
28. 28. Wait until the spinach has wilted.
29. 29. Divide the millet pan among plates.
30. 30. Crumble the feta over the top.
31. 31. Serve the remaining harissa sauce on the side.

Nutrition per serving

• kcal: 546
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 45 g