Millet and seasonal vegetable cake

Ingredients

For 1 serving

• Millet70 g
• Carrots1
• Leek1
• Chickpea flour20 g
• Extra virgin olive oil1 tablespoon
• Turmeric1 pinch
• Rosemary2 g
• Saltto taste

In season: October – March

Method

1. Rinse the millet in a sieve under running water. Put it in a small pan with salted water about three times its volume, bring to the boil, turn the heat to minimum, cover and cook for 15 minutes, until all the water is absorbed; let it rest covered.
2. Meanwhile preheat the oven to 200 °C (conventional). Peel the carrot and grate it coarsely; trim the roots and tough green part of the leek, rinse between the layers and slice thinly.
3. Heat half the oil in a frying pan over medium-low heat and sweat the carrot and leek for 8 minutes with a pinch of salt, until soft.
4. In a bowl combine the millet, vegetables, chickpea flour, turmeric and two or three spoonfuls of water, and mix until it holds together when pressed.
5. Grease a small tin, press in the mixture with the back of a spoon, brush with the remaining oil and scatter the rosemary needles on top.
6. Bake at 200 °C for 20 minutes, until the top is golden and crisp. Let it cool for 5 minutes before turning out, so it doesn't crumble.