Note: This is a vegan dish but feel free to crumble feta cheese on top.1. Preheat oven to 400°F/200°C.
2. Peel the roots and cut them into small pieces.
3. Place on a baking tray covered with baking paper. Season with olive oil, cinnamon and salt and toss to combine.
4. Bake for 15-20 minutes until soft, golden and the edges are slightly crispy.
5. In the last two minutes add the roasted pecans along the roots.
6. Meanwhile, place the millet, water, stock and saffron in a pan and bring to the boil, then reduce the heat and leave to simmer for 8 minutes. Turn off, put a lid on and let rest for about 10 minutes. Arrange the cooked millet on a serving plate and leave to cool slightly.
7. Remove the tray from the oven and leave to cool slightly.
8. Mix the dressing ingredients together and pour over the roasted roots.
9. Cut the pink Castel Franco lettuce in half and delicately add it to the millet.
8. Add the roots and toasted walnuts.
9. Sprinkle with the chopped dill and mint and finally the pomegranate seeds. Serve!
2. Peel the roots and cut them into small pieces.
3. Place on a baking tray covered with baking paper. Season with olive oil, cinnamon and salt and toss to combine.
4. Bake for 15-20 minutes until soft, golden and the edges are slightly crispy.
5. In the last two minutes add the roasted pecans along the roots.
6. Meanwhile, place the millet, water, stock and saffron in a pan and bring to the boil, then reduce the heat and leave to simmer for 8 minutes. Turn off, put a lid on and let rest for about 10 minutes. Arrange the cooked millet on a serving plate and leave to cool slightly.
7. Remove the tray from the oven and leave to cool slightly.
8. Mix the dressing ingredients together and pour over the roasted roots.
9. Cut the pink Castel Franco lettuce in half and delicately add it to the millet.
8. Add the roots and toasted walnuts.
9. Sprinkle with the chopped dill and mint and finally the pomegranate seeds. Serve!
