Ingredients

• 150g millet
• 400g can of chickpeas, drained and rinsed
• 200g halloumi cheese
• 1 red bell pepper
• 1 small zucchini
• 1/2 red onion
• 2 cloves garlic
• 1 small bunch fresh parsley
• 1 small bunch fresh mint
• 1 lemon
• 45ml olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking sheet, toss the drained chickpeas with 15ml of olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
2. 2.While the chickpeas roast, rinse the millet thoroughly. Add it to a medium pot with 400ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed.
3. 3.Prepare the vegetables and herbs. Finely chop the red onion and garlic. Dice the bell pepper and zucchini into small cubes. Finely chop the parsley and mint.
4. 4.Heat 15ml of olive oil in a large frying pan over medium-high heat. Add the diced bell pepper and zucchini, and sauté for 5-7 minutes until tender but still with a slight bite. Add the garlic and onion and cook for another 2 minutes until fragrant. Set aside.
5. 5.Slice the halloumi into 1cm thick pieces and pat them dry with a paper towel. Heat the remaining 15ml of olive oil in the same pan and fry the halloumi for 2-3 minutes per side, until a deep golden-brown crust forms.
6. 6.Once the millet is cooked, fluff it with a fork. Gently stir in the sautéed vegetables, chopped parsley and mint, and the juice of half a lemon. Season with salt and pepper to taste.
7. 7.Divide the herbed millet mixture among plates. Top with the crispy roasted chickpeas and the pan-fried halloumi slices. Serve immediately with a lemon wedge on the side.

Nutrition Information

Why this recipe