Kasza Jaglana Bowl (Millet with Roasted Vegetables and Feta)

• 140 g Millet
• 1 medium Courgette, firm
• 1 large Red pepper
• 3 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon, juicy
• 2 tsp Honey
• 100 g Feta cheese
• 15 g Fresh parsley, flat-leaf

1. Heat the oven to 220°C (430°F). Rinse the millet in a colander under cold water until the water runs clearer.
2. Cut the courgette into bite-size chunks and the red pepper into similar pieces. Toss the vegetables on a baking tray with 1 tbsp of the extra virgin olive oil, 0.5 tsp of the fine sea salt, and the black pepper.
3. Roast for 20 to 25 minutes, turning once, until tender and lightly browned at the edges. Set aside while you finish the bowl.
4. Tip the rinsed millet into a saucepan with 450 ml water and 0.5 tsp of the fine sea salt. Bring to the boil, then cover and cook on the lowest heat for 12 to 15 minutes until the water is absorbed and the grains are tender.
5. Take the pan off the heat and leave the millet, covered, for 5 minutes, then fluff with a fork. If it seems a little wet, leave it uncovered for 2 minutes to steam off.
6. Finely chop the fresh parsley. In a mixing bowl, whisk 2 tbsp of the extra virgin olive oil with the juice of the lemon, the honey, and the remaining 0.25 tsp fine sea salt.
7. Divide the millet between two bowls and top with the roasted courgette and red pepper. Spoon over the dressing, then crumble over the feta cheese and finish with the parsley.

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