Roasted Peoppers with Millet and Basil
|Red peppers||3 Large|
|Raw millet||6 Ounce (175 Gram)|
|Olive oil||5 Tablespoon|
|Onion||1 , finely chopped|
|Chopped parsley||1 Tablespoon|
|Harissa paste||1 Tablespoon (Or Pesto)|
|Pumpkin seeds||1 Tablespoon, toasted|
|Basil leaves||1⁄4 Ounce (15 Gram)|
|Goat cheese slices||4 (For Serving)|
|Basil leaves||4 (For Serving)|
|Extra virgin olive oil||1 Tablespoon (For Serving)|
|Sea salt||To Taste|
1. Cut each red pepper in half and remove the seeds and white membrane. Pack the pepper halves tightly into a roasting tin with the skin side down.
2. Heat a frying pan until hot, add the millet grains and toast for 2-3 minutes, shaking the pan often.
3. In a separate saucepan, heat 2 tablespoons of the oil and lightly fry the onion until golden brown. Add the toasted millet grains, parsley, salt, pepper and harissa or pesto, if using. Add 450 ml (3/4 pint) water, bring to the boil and boil for 5 minutes. Cover the pan and cook for a further 30 minutes or until the millet grains are soft. Add more water if they begin to dry out.
4. Stir the pumpkin seeds and basil into the millet, then spoon into the pepper halves. Cut the cherry tomatoes in half, put two halves on top of each pepper and drizzle with the remaining olive oil.
5. Pour 150 ml (1/2 pint) cold water into the roasting tin, cover tightly with foil and cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 1 1/2 hours. Serve hot with goats' cheese, basil leaves and drizzled olive oil.