Millet with roasted cauliflower, turmeric and raisins

Ingredients

For 1 serving

• Millet65 g
• Cauliflower250 g
• Cooked chickpeas80 g
• Raisins10 g
• Pine nuts8 g
• Turmeric2 g
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: nuts, sulphites,

In season: October – March

Method

1. Heat a fan oven to 200 °C and line a baking tray. Cut the cauliflower into small florets, rinse the chickpeas and dry them well.
2. Toss the cauliflower and chickpeas with the olive oil, turmeric and a pinch of salt, spread them on the tray and roast for 25 minutes, turning halfway, until the cauliflower is tender and golden at the edges.
3. Meanwhile rinse the millet, put it in a small pan with two and a half times its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over the lowest heat, until the water is absorbed; fluff with a fork.
4. In the meantime soak the raisins in warm water for 10 minutes and squeeze them dry; toast the pine nuts in a dry small pan over medium heat for 2 minutes, until golden, and chop the parsley.
5. Mix the millet, cauliflower, chickpeas, raisins, pine nuts and parsley and adjust the salt.