Savoury millet bowl with chickpeas, zucchini and tahini

Ingredients

For 1 serving

• Millet40 g
• Cooked chickpeas70 g
• Zucchini100 g
• Tahini1 teaspoon
• Lemon juice1 teaspoon
• Extra virgin olive oil1 teaspoon
• Parsley3 g
• Saltto taste

Contains: sesame,

In season: May – September

Method

1. Bring a small pan of water to the boil; meanwhile rinse the millet in a sieve under running water until it runs clear, to remove any bitterness.
2. When the water boils, salt it, add the millet and cook over medium-low heat for 18 minutes, until the grains are tender and have burst open; drain any leftover water and fluff with a fork.
3. Meanwhile wash and trim the courgettes and cut them into roughly 1 cm dice; drain and rinse the cooked chickpeas.
4. Heat the oil in a pan over medium heat and sauté the courgettes for 5 minutes until golden at the edges; add the chickpeas and a pinch of salt and heat through for 2 minutes.
5. In a small bowl thin the tahini with the lemon juice and a splash of water, stirring until smooth and pourable; wash and chop the parsley.
6. Put the millet in a bowl, add the courgettes and chickpeas and finish with the tahini sauce and parsley.