1 head radicchio 1 cup golden millet 1 feta cheese (approx. 180 gr) salt & pepper 1 pinch turmeric 2 spring onions 3 tbsp spelt semolina 3 eggs 4 tbsp rapeseed oil 1/2 cup dried tomatoes (if they are not out of the jar, please soak them in water first)
Bring golden millet to the boil with 2 cups of water and simmer for about 15-20 minutes. Then cover for approx. 5-10 minutes, set aside and leave to soak.
Cut the spring onions into fine slices. Dice the feta. Cut the dried tomatoes into small pieces. Mix all three ingredients in a large bowl with boiled millet. Beat the eggs in the bowl and mix. Add spelt semolina, pepper, salt and turmeric and mix well.
Heat a pan with rapeseed oil and knead small patties with your hands and place in the pan. Fry the patties on both sides until golden brown. After frying, place on a plate lined with kitchen paper so that the remaining oil can drain off.
Bring lightly salted water to the boil in a large saucepan. Remove the radicchio leaves from the head and swivel them briefly (about 20 seconds) through the boiling water to soften them a little.
Now put the millet patties into these soft radicchio leaves and fold the radicchio leaves around the corners so that the millet patty is packed.
The radicchio shells can be served with some sheep yoghurt and fresh herbs. These shells are also perfect for a green salad.