Millet with zucchini, mint and ricotta

Ingredients

For 1 serving

• Millet70 g
• Zucchini200 g
• Ricotta80 g
• Spring onions1
• Mint4 g
• Extra virgin olive oil8 g
• Lemon zest1 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: June – September

Method

1. Rinse the millet in a sieve under running water until it runs clear: this removes its slightly bitter aftertaste.
2. 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, turn the heat to minimum, cover and cook for 15 minutes, until the water is absorbed and the grains are tender; fluff with a fork.
3. Meanwhile wash and trim the courgettes and cut them into dice of about 1 cm; thinly slice the spring onion.
4. Heat the olive oil in a frying pan over medium-high heat and toss the courgettes and spring onion for 6 minutes, until the courgettes are golden but still firm; salt them.
5. Stir in the millet for a minute. Serve with spoonfuls of ricotta, torn mint, grated lemon zest and a grind of black pepper.