6
Easy
5 minutes
30 minutes
1. Place the millet, turmeric and stock in a saucepan. Simmer over a medium heat, stirring occasionally. Season to taste. Once the millet is al dente, drain and set aside until ready to use.
2. Heat a griddle pan and rub the vegetables with olive oil, salt and pepper. Place on the griddle pan and char until cooked but still crisp and bright in colour.
3. To serve, spoon the green dressing onto the veggies and spoon over some of the cooked millet. Enjoy warm or at room temperature topped with the petite herbs.
Photographs: Toby Murphy
Food assistant: Emma Nkunzana
