1 large courgette, sliced and cut into moons
1 red pepper, deseeded and roughly chopped
1 sweet potato, peeled and cut into small chunks
2 tomatoes, chopped into chunks
1 tin of good quality tinned tomatoes
2tsp cajun spice blend
2tbsp olive oil
150g millet, rinsed
1 red onion, finely diced
500ml vegetable stock (a well flavoured one makes a big difference)
2 tsp dried oregano
freshly ground salt and pepper
Pre-heat oven to 170C (fan)
Put all the the vegetables (not including the tinned tomatoes) into a roasting tray. Add the olive oil and cajun spice blend, toss everything together to mix. Roast in pre-heated oven for 1 hour, stirring half way through for even cooking. After an hour, when the vegetables are soft and some are beginning to look chargrilled on the edges add the tin of chopped tomatoes. Return to the oven for half an hour.
25 minutes before the roasted vegetables are ready rinse the millet, and add to a saucepan (on a medium-high heat) with the red onion. Constantly stir until the millet starts giving off a “popped corn” aroma, this should take about 5 minutes. Then add the stock and oregano, bring to the boil, cover and simmer for 25 minutes or until the millet has absorbed all the stock and is light and fluffy. If you want it more al dente then don’t cook for 15-20 minutes or until it has a bit of bite.
Season and serve.
Leftovers for lunch