Indian Millet Bowl (Spiced Millet with Cauliflower, Chickpeas and Raita)

Roasted vegetables and chickpeas

• 1 small Cauliflower
• 400 g Canned chickpeas
• 2 tbsp Rapeseed oil
• 1 ½ tsp Ground cumin
• ¾ tsp Ground turmeric
• 1 tsp Garam masala
• 1 ¼ tsp Fine sea salt

Spiced millet

• 160 g Millet
• 450 ml Water

Cucumber raita

• 200 g Whole milk yogurt
• ½ medium Cucumber
• 1 small Lemon
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Cut the cauliflower into small florets and drain and rinse the chickpeas in a colander.
2. Tip the cauliflower and chickpeas onto a baking tray. Toss with the rapeseed oil, ground cumin, ground turmeric, garam masala and 0.75 tsp of the fine sea salt, then roast for 20 to 25 minutes, turning once, until browned and tender.
3. Meanwhile, rinse the millet, then put it in a saucepan with the water and the remaining 0.5 tsp fine sea salt. Bring to the boil, cover, then cook on a low heat for 15 minutes until the water is absorbed; take off the heat and leave covered for 5 minutes, then fluff with a fork.
4. Make the raita: coarsely grate the cucumber into a bowl, then stir in the whole milk yogurt. Finely chop most of the fresh coriander and mix it through, then squeeze in a little lemon juice to taste.
5. Divide the millet between two bowls and top with the roasted cauliflower and chickpeas. Spoon over the cucumber raita, finish with the remaining coriander and serve with extra lemon wedges for squeezing.

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