Millet Stuffed Tomatoes with Cashew and Basil Pesto

Servings: 4
Prep time: 20
Cooking time: 20
  1. Pour 350ml water in a pan, add the millet and bring to boil. Cover with a lid and let is simmer for 15-20minutes until the water absorbs completely and the millet starts sticking to the pan. Remove from the stove, cover for 5 minutes and transfer the millet on a tray to let it cool down quicker.
  2. Soak the raisins with lukewarm water for a few minutes (while the millet is still cooking), then sqeeze it and mince it. Thinly chop the cucumber, bell pepper and cherry tomatoes too.
  3. Cut the upper part of the bigger tomatoes and remove the pulp with a spoon. Season them with a pinch of salt and drain them on a grill for 5 minutes.
  4. Prepare the seasoning blending the oil with the vinegar, the parsley, the lemon juice and a pinch of salt.
  5. Process the cashews with 50g water, the oil, the basil, the lemon juice and some salt.
  6. Fluff the millet out with your hands, then season it and add the veggies and raisins. Use this mixture to fill the tomatoes in and season with the cashew pesto.