Savoury millet bowl with zucchini, carrot and parsley

Method

1. 1

   Step 1

   Put the millet in a fine sieve and rinse twice with hot water. Transfer to a small saucepan, add 250 ml fresh water and one pinch of salt.

2. 2

   Step 2

   Bring to the boil, cover and cook over a very low heat for 12 to 15 minutes until tender and the water is absorbed. Take off the heat and leave covered for another 5 minutes. Fluff with a fork.

3. 3

   Step 3

   Meanwhile, trim and coarsely grate the carrot. Wash the zucchini and cut into small cubes. Heat 1 tbsp olive oil in a frying pan, add the carrot and stir over a medium heat for 2 minutes.

4. 4

   Step 4

   Add the zucchini and the second pinch of salt. Cook for another 5 to 7 minutes until the vegetables are tender but the zucchini still holds its shape. Stir in the cooked millet and half the chopped parsley, then heat briefly.

5. 5

   Step 5

   Divide between two bowls. Top each portion with 2 tbsp fresh quark, sprinkle with the remaining parsley and serve immediately.