Mediterranean plate with local produce: Zucchini fritters, tzatsiki, millet taboulé

Veggie salad with Halloumi

Chef Pati

Ingredients

Millet taboulé

Millet

½ Cucumber (or a mini cucumber)

Little tomatoes

Parsley

Zucchini fritters

Zucchini

Carrot

Oat flakes

Tzatsiki

Quark

½ Cucumber (or a mini cucumber)

Dill

 

1 tbsp. frying oil

150 ml vegetable stock/water

3 tbsp. salad oil

1 tbsp apple vinegar

1 clove garlic

Salad oil

Salt and pepper

Preparation

Millet taboulé

Heat vegetable stock or water in a pot. Wash the millet in a sieve, add to the boiling liquid and cook on a small heat for 10-15 minutes. Then take it off the stove and loosen up the millet with a fork. Add the chopped leaves of the parsley later when the millet is cooled down. 

Cut the tomatoes in quarters, take out the soft middle part. Cut one of the cucumbers in small dice.

Mix the cucumber, tomatoes, parsey with the cooled down millet and season with salt, pepper, salad oil and apple vinegar to your taste. 

Zucchini fritters

Grate the zucchini roughly, add two pinches of salt, mix it with your hands. Let it sit for 5 minutes until it sweats. 

Meanwhile, grate the carrot.

Squeeze the liquid out of the grated zucchini, add into a bowl with the grated carrots and oat flakes. Mix it well. Form 6 little paddies. Heat the pan with 1 tbsp frying oil. Add the zucchini fritters and fry on both sides about 6 minutes until golden brown. 

Tzatziki

Drain the quark in a sieve.

Grate the other cucumber roughly, add two pinches of salt, mix it with your hands. Let it sit for 5 minutes until it sweats.

In the meantime, cut the garlic by hand or crush it with a mincer. 

Take the dill from the stalks and cut it roughly.

Squeeze the cucumber with your hands to get rid of excess liquid. Mix it with the quark, dill and the garlic in a bowl, season with salt, pepper, apple vinegar and salad oil to your taste. 

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