• This Moroccan harvest platter sings with flavour from succulent lamb, spice-roasted carrots, sweet dried apricots, almonds and fresh mint. A delicious and wholesome platter perfect for a weekend lunch with friends.

    What is Millet? Millet is a low-maintenance and drought-resistant grain that is gaining popularity due to its various health benefits. Millet is gluten-free and a good source of protein, fibre and micronutrients, and also provides multiple physical and mental health benefits. Though technically a seed, millet acts like a whole grain, so you can use it like you would other whole grains (e.g. quinoa).

    Moroccan harvest platter with spice-roasted carrots, lamb and millet

    Serves: 4
    Total Time: 1 hr 15 mins

    Ingredients

    • ROASTED CARROTS
    • 5 large carrots, peeled and sliced into batons
    • 15ml (1 tbsp) cumin seeds
    • 15ml (1 tbsp) coriander seeds
    • olive oil, to roast
    • salt, to taste
    • LAMB
    • 500g lamb leg cubes
    • olive oil, to fry
    • salt and freshly ground black pepper, to taste
    • MILLET
    • 220g dehulled millet, cooked
    • according to packaging instructions
    • 1 x 400g tin chickpeas, drained and rinsed
    • olive oil, to drizzle
    • salt and freshly ground black pepper, to taste
    • DRESSING
    • 60ml (4 tbsp) olive oil
    • juice of 1 lemon
    • 5ml (1 tsp) ground cumin
    • 5ml (1 tsp) smoked Spanish paprika
    • 1 garlic clove, peeled and minced
    • salt and freshly ground black pepper, to taste
    • TO SERVE
    • roasted and salted almonds, roughly chopped
    • 8 dried apricots, chopped
    • mint leaves
    • 4 – 6 large handfuls mixed, fresh
    • dark green leaves (like baby spinach, rocket, baby kale and/or watercress)

    Instructions

    1

    For the roasted carrots, preheat the oven to 200°C. Place the carrots in a roasting tray, and toss through the cumin and coriander seeds. Drizzle with a little olive oil and season with salt to taste, then roast in the preheated oven, about 20 minutes. (The carrots should be slightly chargrilled and tender.)

    2

    For the lamb cubes, heat a pan over high heat and add a drizzle of olive oil. Fry the lamb cubes in batches, tossing occasionally, until chargrilled on the outside and medium inside, about 5 minutes in total. Season to taste and set aside at room temperature until needed.

    3

    For the millet, toss the cooked and drained millet with the chickpeas. Add a large drizzle of olive oil and season to taste.

    4

    For the dressing, whisk all of the ingredients together and season to taste.

    5

    To serve, arrange the carrots and millet on a platter, along with the lamb (slice the larger cubes into smaller pieces, if desired). Drizzle over the dressing, and top with almonds, dried apricot pieces and mint leaves. Serve with a mixture of fresh dark green leaves of your choice alongside.

    ALSO SEE: Charcuterie platter with hummus and creamy onion spread

    Charcuterie platter with hummus and creamy onion spread

    Made this Moroccan harvest platter? Tag us @foodandhomesa #cookingwithFH on Instagram

    Recipe by Claire Ferrandi; Photograph by Dylan Swart

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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