Millet Salad

Cook the millet in 250-300 ml of water: rinse the millet thoroughly several times in warm/hot water, then cook it in about twice its volume of lightly salted water for approximately 15 minutes until tender.

Prepare the vegetables: peel the beetroot, cut it into small cubes, and place it on a baking tray lined with baking paper along with the drained chickpeas.

Cut the fennel into smaller pieces and place it next to the beetroot and chickpeas.