Millet cannelloni with spinach and feta
Preparation
Cook the millet in unsalted water until soft. Melt the butter in a pan, add the spelt flour and cook briefly. Pour in the oat milk and bring to the boil, stirring continuously. Season. Dice the shallots, sweat in a little vegetable oil until translucent and add the washed and drained spinach. Continue to fry until the spinach wilts. Cut and add the tomatoes. Leave the millet to cool then stir into the spinach with the cubes of feta. Season with natural salt and white pepper to taste. Transfer the mixture to a piping bag and fill the cannelloni. Place in a dish, pour over the béchamel sauce, top with grated Parmesan and bake in a preheated oven for approx. 10 minutes. Serve with a wild herb salad.
- 2 cups of water
- 1 cup of millet
- 30 g cultured butter
- 30 g spelt flour
- 300 ml oat milk
- 1 shallot
- 2 tbsp vegetable oil
- 200 g fresh spinach
- 100 g dried tomatoes
- 200 g feta cheese
- 12 wholemeal cannelloni
- Natural salt, white pepper, nutmeg
- 100 g Parmesan, grated
- 15 – 20 wild herb salad leaves
