Fluffy millet with roasted pepper, olives and parsley in lemon dressing.
130 gBell Pepper
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6 gParsley
0.5 cupMillet
25 gOlives
0.75 cupWater
1 tbspLemon Juice
0.5 tspCooking oil
1.5 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 220°C (425°F). Halve and deseed the pepper, rub with cooking oil and roast skin-side up for 25 minutes until blistered. Cover in a bowl for 5 minutes, then peel and slice.
Meanwhile, rinse the millet and place in a small saucepan with the measured water and a little salt. Bring to a boil, cover and simmer gently for 15 minutes until the water is absorbed.
Turn off the heat and leave the millet covered for 5 minutes, then fluff with a fork and spread out to cool until warm.
Slice the olives and chop the parsley. Whisk the lemon juice and dressing oil with salt and pepper and toss with the millet, roasted pepper, olives and parsley.