Note: This is a vegan dish, but you can top it with feta cheese.1. Preheat oven to 400°F / 200°C.
2. Peel the root bark and cut it into large pieces.
3. Place on a baking tray lined with baking paper. Sprinkle with olive oil, cinnamon and salt and mix well.
4. Bake in the oven for 15-20 minutes until soft, golden and slightly crispy on the edges.
5. Add the pecan nuts and toast along the sprinkles during the last few minutes.
6. Put millet, water, broth, and saffron in a pot and when it boils, lower the heat and simmer for 8 minutes. Turn off the heat, cover and leave for about 10 minutes. Place the cooked millet on a plate and cool slightly.
7. Take the tray out of the oven and let it cool slightly.
8. Mix the dressing ingredients well and pour over the roasted roots.
9. Cut the pink Castelfranco lettuce in half and gently fold into the millet.
8. Add roasted roots and nuts.
9. Sprinkle with finely chopped dill and mint, and finally sprinkle with pomegranate seeds. provide!
2. Peel the root bark and cut it into large pieces.
3. Place on a baking tray lined with baking paper. Sprinkle with olive oil, cinnamon and salt and mix well.
4. Bake in the oven for 15-20 minutes until soft, golden and slightly crispy on the edges.
5. Add the pecan nuts and toast along the sprinkles during the last few minutes.
6. Put millet, water, broth, and saffron in a pot and when it boils, lower the heat and simmer for 8 minutes. Turn off the heat, cover and leave for about 10 minutes. Place the cooked millet on a plate and cool slightly.
7. Take the tray out of the oven and let it cool slightly.
8. Mix the dressing ingredients well and pour over the roasted roots.
9. Cut the pink Castelfranco lettuce in half and gently fold into the millet.
8. Add roasted roots and nuts.
9. Sprinkle with finely chopped dill and mint, and finally sprinkle with pomegranate seeds. provide!
