Moroccan Niçoise with Labneh and Golden Millet

Having been to Nice, France, I can assure you I made it a priority to eat a “real” Salade Niçoise. Well, good news: as long as the ingredients are fresh, the North American versions are practically indistinguishable from the “real” ones (less the rosé and bread accompanying the meal—France wins by a long shot in that regard). They’re one of the original bowls thanks to their artful composition, and here, I’ve melded countries and flavors for a nouveau take on the lunchtime classic.