for 4 people

Broccoli

600 g	broccoli divided into florets, cut into slices, stalk peeled and cut into slices.
2 tbsp	olive oil
½ tsp	salt

Millet

150 g	yellow millet
	salted water, boiling

Dressing

3 tbsp	herb mustard
3 tbsp	white balsamic vinegar
3 tbsp	olive oil
3 tbsp	water
¼ tsp	salt
a little	pepper

To serve

3 sprig

flat-leaf parsley, leaves torn off

How it's done

Broccoli

Broccoli. Mix the oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove.

Millet

Cook the millet in salted water over a medium heat for approx. 8 mins. until soft. Drain the millet, allow to cool slightly.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the water, season.

To serve

Add the millet to the dressing, mix, plate up. Top with the broccoli. Garnish with the parsley.

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