Turkey with summer vegetable sauté and millet

Ingredients

For 1 serving

• Turkey breast140 g
• Zucchini100 g
• Bell peppers100 g
• Eggplant80 g
• Cherry tomatoes80 g
• Millet55 g
• Basilto taste
• Extra virgin olive oil10 g
• Saltto taste

In season: June – September

Method

1. Bring a pan of water to the boil and salt it. Rinse the millet in a sieve under running water and cook it for 18 minutes, until tender and the grains have opened; drain.
2. Meanwhile wash the vegetables: trim the courgettes and aubergine, remove stalk and seeds from the peppers and cut everything into dice of about 1.5 cm; halve the cherry tomatoes.
3. Heat half the oil in a wide frying pan over medium-high heat and sauté the courgettes, peppers and aubergine for 10 minutes, until tender and golden at the edges; add the cherry tomatoes for the last 2 minutes and season with salt.
4. Cut the turkey breast into cubes of about 2 cm; in another pan heat the remaining oil over high heat and brown them for 5 minutes, until golden and no longer pink inside; season with salt.
5. Stir the vegetables and turkey into the millet and finish with torn basil off the heat.