Serves 6

Ingredients:

• 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

Method:

1. Preheat the oven to 200˚C and place the chopped pumpkin on a baking tray and roast for ~20-30 minutes until tender.
2. 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.
3. Heat a medium saucepan over medium heat with 1 tbs olive oil.
4. Add the millet and cook, stirring for 2-3 minutes. Add the stock and water and bring to the boil.
5. Once boiling, stir and reduce the heat to low and cover to cook for 20 minutes.
6. Once the liquid is absorbed, remove from the heat and allow to sit for 10 minutes. Stir millet with a fork.
7. Heat a small frypan over low heat and add the pine nuts, stirring occasionally, until browned. Set aside
8. Heat a frypan over medium heat and add 1 tbs oil. When hot, add the onion and cook, stirring until translucent.
9. 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.
10. Add the olives, sundried tomatoes and millet and stir to combine.
11. Add the spinach and stir until starting to wilt.
12. Mix in the lemon zest and juice, pine nuts and ¾ of the feta and stir to combine.
13. Add salt and pepper as desired.
14. Place millet mixture into capsicum and top with remaining feta. Cook for 5-10 minutes or until the filling starts to brown.

Nutrition Information: