Warm creamy millet salad with seared zucchini, roasted yellow pepper and lemon feta with sunflower seeds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the yellow pepper strips on a baking tray, toss with 5 ml (1 tsp) olive oil and a pinch of salt, and roast for 18 to 20 minutes, until tender with lightly charred edges.

2. 2

   2. Meanwhile, place the millet in a saucepan with 480 ml (2 cups) water and 3 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff the millet with a fork.

3. 3

   3. Toast the sunflower seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

4. 4

   4. In a small bowl, whisk together the lemon juice, lemon zest, white wine vinegar, grated garlic, dried oregano, honey, black pepper, 2 g (1/4 tsp) salt, and 30 ml (2 tbsp) olive oil until emulsified. Set the vinaigrette aside.

5. 5

   5. Heat a large skillet over medium-high heat. Add 10 ml (2 tsp) olive oil and sear the zucchini for 5 to 7 minutes, stirring only as needed, until golden outside and tender inside. Season with the remaining salt.

6. 6

   6. In a large bowl, place the warm millet and add half of the vinaigrette. Fold in the baby spinach so it wilts slightly from the heat. Add the roasted yellow pepper and the seared zucchini.

7. 7

   7. Add the crumbled feta and toasted sunflower seeds. Pour in the remaining vinaigrette and toss gently to keep the feta texture intact.

8. 8

   8. Taste and adjust with more salt or lemon if needed. Serve the salad warm, with a little extra lemon zest on top if desired.