Feta Baked Millet

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Strip the rosemary leaves from the stems and chop finely

Dissolve the stock cube(s) in 400ml (800ml) of boiled water

Add the millet and stock to a medium size pot

Bring to a boil with a lid, then reduce to a simmer, and cook for 20 min, or until the water is absorbed and there are holes on the surface

Meanwhile, pour the beetroot juice into a small pot for step 7

Cut each beetroot in half

Discard the tops and tails of the beans

Cut the pepper(s) into chunky strips, discarding the seeds and pith

Peel and cut the onion(s) into chunky pieces

Peel the garlic and slice finely

Add the vegetables and garlic to a baking tray, drizzle with olive oil and half of the chopped rosemary

Tip: Group the beetroot and onion together as the beetroot's liquid keeps the onions moist whilst cooking 

Season with salt and pepper

Oven-roast for 25-30 min, or until the vegetables are cooked and starting to char

Once the millet is cooked, add 1 tbsp (2 tbsp) of butter and stir to melt

Then add 175ml (350ml) of milk and mash through

Add the remaining rosemary and crumble in half the feta, then season with pepper

Pour the cheesy millet into an oven proof baking dish (alternatively, use individual ones)

Put it in the oven for 5 min, or until bubbling around the sides

Add the reserved beetroot juice and balsamic vinegar to a small pot

Heat on a medium heat, adding a pinch of sugar (optional)

Reduce by half, then remove from the heat and add a drizzle of olive oil- this is your warm dressing