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For the rolls:
130 g Hulled millet
3 zucchini
80 g Shelled pistachios
1 bunch of mixed aromatic herbs
1 bunch of chive
Pepper
Flower for food use to decorate
For the sauce:
200 ml natural yogurt
10 mint leaves
1 lemon
Pepper
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Rinse the millet, put it in a pot with 3 times its weight in water and a pinch of salt, bring to a boil and then cover with a lid. Boil it on low heat for about 30 minutes, remove from the heat and let it rest in the pot for 10 minutes.
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Trim the ends of the zucchini and cut them lengthwise with a mandolin into slices about 3 mm thick. Then grill them on a hot griddle on both sides.
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Shell the millet and collect it in a bowl. Season it with one-two tablespoons of oil, salt, pepper, most of the herbs, peeled and finely chopped, the pistachios reduced in a thin grain. Let it cool.
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Work in your hands a generous spoonful of millet to compact it slightly, forming a meatball. Place it at the base of a zucchini slice and roll it up into a wrap. Stop it with a knotted chive stem and continue until the ingredients are used up. Divide the rolls into 4 dishes and season them with a drizzle of oil. Prepare the sauce by mixing the yogurt with a spoonful of oil, a spoonful of lemon juice, minced mint, salt and pepper.
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Serve the rolls with a few spoonfuls of sauce added at the last moment.