Toast the millet in a spoon of extra virgin olive oil for a couple of minutes in a sauce pan over moderate fire, pour over the stock and cook until all liquid has evaporated. Remove from heat and cool. Chop the grilled vegetables and stir in together with the hazelnuts, grapes, avocadoes, seasoning, balsamic vinegar and extra virgin olive oil. Next, prepare the dressing. Roughly chop the herbs and garlic and bind together with the lemon juice and olive oil, season well. Cut the peaches in wedges and grill, grill the cheese. Add the baby spinach to the millet salad just before serving. Spoon onto a serving plate, top up with the cheese and peaches and dress with the herb dressing.

Serves 2

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