Instructions
Follow the steps and taste along the way.
Roast the pumpkin
Preheat the oven to 220 °C. Cut the pumpkin into wedges about 2 cm wide and toss with 20 ml olive oil and 2 g salt. Arrange in a single layer on a baking sheet and roast for 22 to 25 minutes, until the edges start to brown and the flesh is tender.
Cook the millet
Rinse the millet thoroughly in a sieve, first with cold water and then with hot water. Put it in a saucepan with 500 ml water and 2 g salt. Bring to a boil, cover and simmer over low heat for about 15 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff the grains with a fork.
Shape the turkey patties
Finely chop the onion and garlic. Set aside 10 g of the parsley for the mixture and 5 g for finishing. Mix the turkey with the onion, garlic, 10 g parsley, cumin, smoked paprika, 3 g salt and black pepper. Shape into 8 flat patties, about 2 cm thick.
Sear the patties and make the sauce
Heat a pan over medium-high heat and add the remaining 10 ml oil. Sear the patties in a single layer for about 4 to 5 minutes per side; cook them in two batches if needed. The internal temperature of the meat should reach 74 °C. Meanwhile, whisk the tahini in a bowl with the lemon juice, 60 ml water and 0.5 g salt. If the sauce is too thick, gradually whisk in a little more water from the measured 60 ml until it is smooth and pourable.
Divide into servings
Divide the millet and roasted pumpkin among plates. Add the turkey patties, drizzle with the lemon tahini and sprinkle with the remaining parsley. Serve warm so the pumpkin stays tender and the patties have a seared crust.
