Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Cut the zucchini into pieces about 2 cm in size and halve the cherry tomatoes. Finely chop the garlic and roughly chop the parsley.
Roast the zucchini
Toss the zucchini with 15 ml olive oil and 2 g salt. Spread it in a single layer on a baking sheet and roast for 18–20 minutes, until tender and browned at the edges. Add the tomatoes to the baking sheet for the final 5 minutes of roasting.
Cook the millet
Rinse the millet in a fine-mesh sieve with hot water. Bring 450 ml water and 3 g salt to a boil in a saucepan, add the millet, cover, and simmer over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff the grains with a fork.
Mix the lemon dressing
In a small bowl, whisk together the remaining 15 ml olive oil, 30 ml lemon juice, chopped garlic, and 1 g black pepper. Taste; the dressing should be distinctly tart and well seasoned.
Finish the salad
Add the roasted zucchini and tomatoes, dressing, and parsley to the warm millet. Toss gently, divide among bowls, and crumble the feta over the top. Serve lukewarm so the salad stays juicy and the feta holds its shape.
