Warm Millet Salad with Roasted Red Kuri Squash and Fennel

Ingredients

• Millet grain, raw100 g
• Red kuri squash, raw200 g
• Fennel, raw120 g
• Rapeseed oil1 tbsp

Steps

1. 1

   Roast diced squash at 200°C with oil for 20 minutes.

2. 2

   Cook millet in 2.5 times water for 15 minutes.

3. 3

   Thinly slice the fresh fennel.

4. 4

   Combine warm millet, roasted squash, and raw fennel before serving.