Ingredients

• 1 small cauliflower
• 4 small potatoes
• olive oil
• ½ cup millet
• roasted pumpkin seeds
• 10 sun-dried tomatoes
• 1 bunch parsley
• 1 clove garlic
• ½ teaspoon ground coriander
• salt and black pepper to season

Here’s how you make it

1. Preheat the oven to 220C. Cut the cauliflower into florets and the potatoes in halves. Rub them in olive oil and roast for about half an hour until they’re soft.
2. Rinse the millet and boil it in salted water over a low heat for around 15 minutes until the water has been absorbed.
3. Put the millet, roasted cauliflower and potatoes into a bowl and add the sun-dried tomatoes, parsley, garlic and coriander.
4. Blend with a stick blender until it is fairly smooth.
5. Sprinkle some pumpkin seeds on top and garnish with a few parsley leaves or some fresh coriander if you have it.