Stuffed zucchini blossom with golden millet and avocado and pepper salad

Ingredients for 4 servings:

• 8 zucchini blossoms
• 50 g golden millet
• 1 small onion(s)
• 6 cocktail tomatoes
• 1 handful of peas, frozen
• 50 g minced beef or turkey
• 1 tsp tomato paste
• e.g. cinnamon
• e.g. curry powder
• n. B. Coriander, crushed
• some sugar
• 1 shot of white wine
• 1 avocado(s), ripe
• 1 bell pepper(s), green
• ½ lemon(s), juice
• 3 tbsp olive oil
• salt and pepper
• 1 handful of parsley, fresh, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

à la Subisari

Finely dice the onion and fry in olive oil until golden brown. Briefly fry the curry powder. Add the minced meat and tomato paste and fry until crumbly. Finely dice the cherry tomatoes and add them with the peas. Deglaze with the white wine. Pour in a little water. Simmer for 15 minutes. Stir in the golden millet and simmer gently for about 20 minutes, adding enough water at a time and simmering until the golden millet is firm to the bite. Season well with cinnamon, coriander, sugar, and salt and simmer until thickened. Finely dice the avocado and immediately mix with the lemon juice. Finely dice the bell pepper and add to the avocado. Season with olive oil, chopped parsley, salt, and pepper, and chill. Carefully stuff the golden millet mixture into the zucchini blossoms. Bake the stuffed zucchini blossoms in a casserole dish with olive oil at 160°C for 20 minutes, turning after 10 minutes.