2 medium eggplants
4 x zucchini
2 x capsicum (1 x red, 1 x yellow)
2-3 cups cherry tomatoes
1 teaspoon fennel seeds
Olive oil for roasting
Sea salt and cracked black pepper
1 cup hulled millet
2 cups vegetable stock
Watercress, pine nut and caper dressing
1 tightly packed cup watercress (discard very thick or woody stems)
½ cup good quality extra virgin olive oil
1 teaspoon capers
¼ cup pine nuts
2 tablespoons freshly squeezed lemon juice
sea salt and cracked black pepper
Preheat the oven to 200˚C.
Cut the vegetables (except cherry tomatoes) into 1 inch chunks. Use two oven proof trays for roasting to ensure the vegetables have enough space to cook evenly. Divide the fennel seeds between the two trays and toss the vegetables generously with olive oil. Season with sea salt and cracked black pepper.
Roast for 45 – 60 minutes until tender but not mushy. Try to only turn once during this time. Be very gentle with the cherry tomatoes.
Combine the millet and the vegetable stock in a large saucepan. Bring to the boil and then reduce to a simmer. Partially cover with a lid and cook for 15 – 18 minutes until tender. Place the lid on properly and set aside for 5 minutes before serving.
Use a blender or hand blender to make the dressing. Combine all ingredients and then blitz until very smooth. Taste and season with sea salt and cracked black pepper.
To serve: Divide the warm millet between four bowls. Top with the roasted vegetables and serve with the dressing on the side.
Leftover vegetables and millet will last up to 2 days in an airtight container in the fridge. Leftover dressing will last 1 week in the fridge.