Perfect mid-week supper which can be ready in under 1 hour and a good way to have a vegetable clear out.
The real star here is beautiful giant summer pumpkin which I smother in a smoky spice marinade of harissa, paprika and cumin.
I love harissa, a spicy Middle Eastern chilli paste sometimes made with red peppers too. This is where a shop bought jar will come in very handy – look out for Rose Harissa which, well you guessed it, is made using dried rose petals, its a treasure!
Millet is a wonderful gluten-free alternative to couscous (which contains gluten). Its delicate taste is a natural fit for various dishes from tabbouleh to a creamy porridge, the flour is used to make Indian roti. It cooks much in the same way as quinoa does.
Getting Ahead: You can roast your veggies before, leaving the last 20min of roasting when you are ready to serve. Alternatively the whole dish, including the millet, can be made before and eaten as a roasted veg salad (delicious) the next day.
Swaps: Vegetables: Use butternut or sweet potato instead of pumpkin. Beans: Butter or black beans instead of chickpeas will work too. Grains: Use quinoa or couscous instead of millet.
Marinade: The marinade will keep in the fridge for a week and will be amazing as a marinade to anything you want to bbq – I am thinking aubergines!