This is my kind of feed. Nourishing, simple and so delicious! Salty, roasted broccoli is one of my favs. Serves 2.
1 broccoli, chopped into similar sized pieces
4 T good olive oil
2c stock – vegetable or chicken
1 c millet (or any grain you like)
1 tsp soft butter
1 garlic clove grated finely on a microplane
Juice of 1 lemon
1c tasty winter leaves like rocket, chickweed or cress
1 bunch parsley roughly chopped
1/2c toasted seeds
1/4c homemade mayo
chilli sauce
Warm the oven to 200°C
Toss the broccoli in 2T olive oil. Season generously with salt and pepper. Spread onto a tray and roast in the oven for 20minutes until its starting to char on the edges.
Meanwhile bring the stock to the boil. Add the millet and put the lid on. Maintain a gentle simmer until all the stock has absorbed and the millet is tender.
Mash the garlic into the butter and add. Fluff the grains with a fork working the butter through. Leave to cool. Then drizzle with 2T olive oil, and lemon juice.
Toss together millet, greens and broccoli, and sprinkle with seeds.
Stir your favourite chilli sauce through the mayo and dollop on top of the salad. Swap out the spicy mayo for shaved parmesan or crumbled feta.
A fried egg on top makes this is a dinner for champions.
