Halve the onion and cut into strips.

Heat 1 tablespoon of oil in a saucepan.

Stew the onions in it for 4 minutes then add the curry and millet and sauté briefly.

Pour in 200 ml of salt water, bring to the boil and allow to soak for 15 minutes.

Peel and grate the carrots.

Wash, quarter, core and slice the apple.

Mix the yogurt with the harissa.

Finely puree lemon juice, honey, salt, pepper and parsley leaves and mixbriefly in 4 tablespoons of oil.

Heat 1 tablespoon of oil in a non-stick pan, fry the lamb salmon over a medium heat, season with salt and pepper.

Add the butter, let it melt and toss the meat in it.

Divide the millet in two bowls.

Slice the lamb.

Place the carrots, apples, harissa yoghurt and lamb on top of the millet.

Serve drizzled with parsley dressing.