Name: Millet, roast veggies, Pietro’s egg and pomegranate
Yield: For 4 as a brunch dish
Cuisine: Spanish
Ingredients: 1 fennel bulb, trimmed, thinly sliced lengthways; 85 g (3 oz./⅓ cup) butter; 2 garlic cloves, sliced; ½ medium-heat chilli (I used a green one, but red is also good), thinly sliced; 4 tbsp pomegranate seeds; 100 g (3½ oz.) baby spinach leaves; 2 tbsp extra virgin olive oil; 4 large eggs; about 150 ml (⅔ cup) vegetable oil for frying the eggs; 2 carrots (I used an orange and a yellow one), peeled, ends cut off and sliced on an angle 5mm (¼ in.) thick; 125 g (4½ oz./scant ⅔ cup) millet; ½ red onion, halved and thinly sliced

Preparation info

For
4
as a brunch dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Millet is a quick-cooking grain that’s easily digestible, light and gluten free. As a child, I used to feed stalks of millet to my budgies, Billy and Peach, so it took me a while to get my head around the fact that it isn’t just birdseed! Like quinoa, which you could use in this salad instead of the millet, it’s great added to salads almost as a bulking agent rather than as the main attraction. This technique of frying the eggs, which keeps the yolks runny, is courtesy of my hilarious frien