Ingredients

2 servings:

• 1/3 cup millet
• 2/3 cup broth or water
• 1 zucchini, about 300 g
• 1 tablespoon extra virgin olive oil
• handful of torn salad, arugula or fresh spinach
• 60 g feta cheese
• handful of mint leaves, chopped
• 3 tablespoons chopped chives
• honey vinaigrette (4 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, salt and pepper)

Tzatziki:

• 1 cup plain yogurt
• handful of mint leaves, chopped
• a piece of garlic clove
• 3-4 tablespoons chopped chives

Preparation

1. Pour millet into broth or water and cook until tender for about 10-15 minutes (millet should absorb all the liquid). Season with salt and pepper.
2. Cut the zucchini into thin slices, sprinkle with salt and arrange on a well-heated grill pan. Grill for about 7-10 minutes until the zucchini softens and is covered with dark stripes. Then flip to the other side, drizzle with 1 tablespoon of extra virgin olive oil and grill for another 7-10 minutes.
3. Place the millet in a salad bowl, mix with torn salad, arugula or spinach. Add grilled zucchini, feta cheese cut into pieces, mint and chives. Mix with vinaigrette. Serve with lemon wedges and tzatziki.
4. Mix plain yogurt with chopped mint, grated garlic and chives.