Millet is super-high in a B-vitamin called thiamine, which helps to keep our hearts healthy and functioning properly, plus this sale gives us three of our 5-a-day

Serves - 4 | 1Hr 10Min

INGREDIENTS

- ½ a butternut squash (600g)
- 500g carrots
- Olive oil
- 300g millet
- 1 tablespoon white wine vinegar
- 1 fresh jalapeno chili
- 1 handful of radishes
- 1 eating apple
- 1 x 290g jar of roasted peeled red peppers in brine
- 4 tablespoons of toasted nut mix
- 1 orange
- 2 tablespoons natural yogurt
- Extra virgin olive oil
- ½ pomegranate
- 20g feta cheese

METHOD

Preheat the oven to 180C/350F/gas 4. Carefully halve then slice just the bulbous seeded end of the squash 1 cm thick. Clean the carrots and cut any larger ones in half. In a tray toss both with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 50 minutes, or until soft and lightly golden. Meanwhile, cook the millet according to the packet instructions, then drain and place in a large bowl.

Mix the vinegar and a pinch of salt in a bowl. Ideally on a mandolin (use the guard!), finely slice the chili, radishes, and apple, adding them to the bowl, as you go, then toss together and pop in the fridge till needed. Drain the peppers, blitz in a blender with the nuts, orange juice, yogurt, and 1 teaspoon of extra virgin olive oil until smooth, then taste and season to perfection.

Add the roasted veg and the pepper dressing to the millet, then use your clean hands to roughly scrunch it all together until everything’s vibrant and orange. Sprinkle the crunchy dressed veg on top, then, holding the pomegranate cut side down in your fingers, bash the back of it so the seeds tumble all over the salad. Crumble over the feta and serve.