Ingredients :

600 g pumpkin flesh

300 g millet

4 tablespoons of olive oil

1 red onion

125 ml red wine

1 teaspoon grated lemon peel

700 ml Phoenix ENERGY POTION

400 ml almond milk

2 teaspoons grey salt

100 g Parmesan cheese or our vegan alternative 

2 tomatoes


Cut the onion into small pieces and dice the pumpkin.

Fry the red onion in 3 tablespoons of olive oil for 2 minutes.

Add 500 g of pumpkin and cook for another 3 minutes.

Pour in the almond milk a little at a time and cook for another 5 minutes.

Crush the pumpkin against the edge of the pan.

Add the millet.

Add pepper, salt, lemon zest, red wine and Phoenix Potion.

Cook until the millet is tender but still has a little crunch to it.

Add the parmesan cheese and set aside.

Wash, peel and cut the tomatoes into eight pieces.

Fry them with the remaining pumpkin until the pumpkin is tender.

Serve the milotto with the vegetable coulis.

Enjoy your meal !