Preparation time: 10 minutes

Cooking time: 30 minutes

Quantity: 1 serving


For the millet salad:

  • 70 g uncooked millet
  • 30 g fennel
  • 1/2 shallot
  • 1 tsp. lemon juice
  • 1 tbsp. olive or sesame oil
  • 1 tsp. cider vinegar
  • Salt and pepper
  • 10 g raisins
  • 10 g crushed almonds

For the carrots:

  • 2 carrots
  • 1 tbsp. olive oil
  • 1/2 tsp. sugar
  • 1/4 bouillon cube
  • 1 tsp. soy sauce
  • 1/2 tsp ground cumin
  • 1/2 bunch of fresh parsley
  • Salt and pepper

For the side:


Prepare the millet salad:

  1. Rinse and place the millet in a saucepan with twice its volume of water. Bring to a boil, then reduce heat to low, cover and cook for about 20 minutes until all the water is absorbed.
  2. Place the cooked millet in a bowl and add the finely diced fennel, chopped shallot, lemon juice, oil, vinegar, salt, pepper, raisins and crushed almonds.

Prepare the carrots:

  1. Peel the carrots and cut into ¼ inch rounds.
  2. Heat the olive oil and sugar in a frying pan. Then add the carrots, the crushed bouillon cube and a cup of water. Simmer uncovered for about 30 minutes until the carrots are tender, stirring occasionally. If necessary, add a little bit of  water during cooking.
  3. When all the water has evaporated, add the soy sauce, cumin and finely chopped parsley.


  1. Brown the HARi&CO Green Lentil Balls in a dry pan.
  2. Serve the millet salad warm or cold with the carrots and HARi&CO Green Lentil Balls. Perfect for a healthy lunch!

Recipe by Alice Pagès

Enjoy your meal!

- Home, Our recipes

Read more