Baked millet and vegetable cake

Ingredients

For 1 serving

• Millet45 g
• Zucchini80 g
• Carrots0.5
• Chickpea flour15 g
• Extra virgin olive oil2 teaspoons
• Thyme1 g
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Preheat the oven to 200 °C (conventional). Rinse the millet in a sieve under running water.
2. Put it in a small pan with about two and a half times its weight in water and a pinch of salt, bring to the boil, cover and cook for 18 minutes over low heat, until all the water is absorbed; fluff it with a fork.
3. Meanwhile wash the courgette and trim the ends, peel the carrot and coarsely grate both; squeeze the courgette lightly with your hands.
4. In a bowl mix the millet, vegetables, chickpea flour, thyme leaves, salt, pepper and half the oil, until the mixture holds together when pressed.
5. Grease a small mould or baking dish with the remaining oil, add the mixture and press it down firmly with the back of a spoon.
6. Bake for 18 minutes, until the top is golden and the edges come away; let it cool for a few minutes before turning it out, so it doesn't break.