Instructions
Follow the steps and taste along the way.
Roast the beetroot
Preheat the oven to 210 °C. Cut the beetroot into approximately 2 cm cubes and toss with 15 ml olive oil, 1 g salt, and half of the black pepper. Spread it in a single layer on a baking tray and roast for 40–45 minutes, until easily pierced and the edges are lightly caramelized.
Cook the millet
Rinse the millet thoroughly in a sieve under hot water. Bring 600 ml water and 1 g salt to a boil in a saucepan, add the millet, cover, and simmer over low heat for 18–20 minutes, until tender and the water has been absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Prepare the orange dressing and yogurt
Grate the orange zest and squeeze out about 50 ml juice. Mix the juice with 10 ml olive oil and the remaining black pepper. Stir the lemon juice, orange zest, and chopped dill into the yogurt.
Sear the halloumi and toast the seeds
Pat the halloumi dry and cut it into slices about 1 cm thick. Heat the remaining 5 ml oil in a pan and cook the cheese for about 2 minutes on each side, until golden brown. Transfer it to a plate. Then toast the pumpkin seeds in a dry pan for 1–2 minutes, until fragrant.
Finish and serve
Toss the cooked millet with the orange dressing. Divide it among plates, then add the roasted beetroot and warm halloumi. Scatter the toasted pumpkin seeds over the top and serve with the yogurt sauce. The dressing should freshen the dish; if the beetroot is particularly sweet, mix each portion thoroughly with the yogurt.
