Millet and lentil salad with radishes, lettuce, rhubarb and a cream cheese and honey dressing
Recipe from Jule Frommelt
brown plate lentils from the Spreewald
goat cream cheese
1 tbsp. honey
3 tbsp. rapeseed
pinch of salt
2 tbsp. raspberry vinegar or apple vinegar
Wash the millet well and briefly bring to the boil with approx. 280 ml water. Simmer over a low heat for approx. 15 minutes. If the water in the pot is about to be completely evaporated, add some more water to prevent burning. After cooking, rest for 15 minutes in a closed pot. Loosen with a fork.
Wash the lentils and boil them in double the amount of water for about 20 minutes until al dente.
Cut the rhubarb into small diamond-shaped bits, halve the onions and slice into fine strips. Heat some oil and 1 tsp. sugar in a cast iron saucepan. Add the diced rhubarb and onions and cook for about 10 minutes on low heat and with the lid closed. You do not need to add any additional liquid. Then open the lid, to let the liquid escaping from the rhubarb and the onions evaporate, so that the sugar can brown. Meanwhile, wash the lettuce and radishes and drain well. Pluck the lettuce into smaller pieces and cut the radishes into fine slices with a slicer or with a knife.
Cream cheese and honey dressing
Mix the goat cream cheese, vinegar, oil, honey and salt in a small bowl to make a homogeneous dressing.
Gently mix all ingredients, except for the salad, in a large bowl, and fold in the salad at the end.