Millet and lamb bowl

Cook the millet according to the instructions on the packet.

Peel the carrots and cut in half lengthways.

Wash the peppers and cut into thin rings.

Peel onion and chop finely.

Pluck the parsley and chop finely.

Remove the raisins from the trail mix and mix with the peppers, onions & parsley into the cooled millet.

Add 4 tablespoons of orange juice, 4 tablespoons of olive oil and ¼ teaspoons of turmeric to the millet.

Salt the saddle of lamb fillets and fry them with 2 tablespoons of olive oil over high heat for 3–4 minutes.

Add the carrots, rosemary and peeled garlic.

Spread ½ teaspoon harissa on each side of the lamb fillets and cook covered for 6 minutes over medium heat.

Clean the fennel, put the greens aside, cut the tuber into thin slices and mix with 1 tablespoon each of orange juice and olive oil.

Chop roughlytrail mix, cut the meat into slices and arrange everything together.