Buttered millet with lemon roasted zucchini

GF, DF, V, Serves 4 (as side dish)

Ingredients:

1 cup (200g) hulled millet, rinsed with cold water

2 cups cold water

1 tsp salt

1 tbsp dairy free butter

3 zucchini, sliced

1 clove garlic, finely chopped

2 lemons halved

1/4 cup pumpkin seeds (pepitas)

1/4 cup sunflower seeds

125g vegan fetta, crumbled

mint leaves to garnish

Method:

Cook rinsed millet, water and salt in rice cooker until millet is cooked and cooker turns off. Add butter and fluff with a fork.

Meanwhile in a baking dish, drizzle zucchini, garlic and lemons with olive oil then bake at 200 deg Celsius for 10-15 min until zucchini is cooked.

In a frypan, toast seeds for 2-3 min on high until aromatic and golden.

Squeeze lemons over zucchini then add millet and stir to combine.

Serve topped with fetta cheese, toasted seeds and mint leaves.

Source: 'The Vegetarian Kitchen'