Instructions
Follow the steps and taste along the way.
Start with the carrots
Preheat the oven to 220 °C. Cut the carrots lengthwise into sticks about 1 cm thick. Toss them with 5 ml olive oil and 1 g salt, spread them on a baking sheet, and roast for 25 to 30 minutes. Turn the sticks halfway through; they should soften and brown at the edges.
Cook the millet
Rinse the millet in a sieve under hot water. Bring 300 ml water and 1 g salt to a boil in a saucepan, add the millet, and stir. Cover and cook over the lowest heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff the grains with a fork.
Shape and bake the turkey meatballs
Mix the ground turkey with the egg, rolled oats, pressed garlic, cumin, paprika, black pepper, and the remaining 1 g salt. Shape into 8 balls about 4 cm in diameter and arrange them on a second baking sheet. Bake at 220 °C for 16 to 18 minutes; the center should reach at least 74 °C.
Mix the lemon tahini
In a small bowl, stir together the tahini and lemon juice. Gradually whisk in 25 ml water until the sauce is smooth and easy to drizzle. Finely chop the parsley.
Plate and serve
Divide the millet, roasted carrots, and turkey meatballs between two plates. Drizzle with lemon tahini and sprinkle with the chopped parsley. Serve warm so the meatballs stay juicy and the carrots retain their roasted edges.
