- 1 cup raw millet
- 2 cups reduced salt vegetable stock
- 3-4 red capsicum, halved, seeds removed
- 1 red onion, diced
- 2 cloves garlic, crushed
- 1 cup pumpkin, diced into 1-2cm cubes
- 1 tbs dried oregano
- 1 x 400g tin of salt reduced chickpeas
- 2/3 cup Kalamata olive, halved and pitted
- ½ cup semi sundried tomatoes, chopped
- 3 cups baby spinach
- 100g feta cheese
- Zest of ½ a lemon
- Juice of ½ a lemon
- 2 tbs pinenuts, toasted
- 2 tbs olive oil
- Preheat the oven to 200˚C and place the chopped pumpkin on a baking tray and roast for ~20-30 minutes until tender.
- On a separate tray, place the halved peppers cut side down and place in the oven for 10-15 minutes, then turn them over and return to the oven for a further 5-10 minutes. These should be tender, not soft. Set aside.
- Heat a medium saucepan over medium heat with 1 tbs olive oil.
- Add the millet and cook, stirring for 2-3 minutes. Add the stock and water and bring to the boil.
- Once boiling, stir and reduce the heat to low and cover to cook for 20 minutes.
- Once the liquid is absorbed, remove from the heat and allow to sit for 10 minutes. Stir millet with a fork.
- Heat a small frypan over low heat and add the pine nuts, stirring occasionally, until browned. Set aside
- Heat a frypan over medium heat and add 1 tbs oil. When hot, add the onion and cook, stirring until translucent.
- Add the garlic and oregano and stir for 1 minute, then add the chickpeas and cook for 6-7 minutes or until they start to brown.
- Add the olives, sundried tomatoes and millet and stir to combine.
- Add the spinach and stir until starting to wilt.
- Mix in the lemon zest and juice, pine nuts and ¾ of the feta and stir to combine.
- Add salt and pepper as desired.
- Place millet mixture into capsicum and top with remaining feta. Cook for 5-10 minutes or until the filling starts to brown.