Millet, Roast Veggies, Pietro's Egg + Pomegranate - IQS Recipes

Ingredients

• 2 carrots, peeled, ends cut off and sliced on an angle 5mm thick.
• 1 fennel bulb, trimmed thinly sliced lenthways.
• 1/2 red onion, halved and thinly sliced.
• 2 cloves garlic, sliced.
• 1/2 medium-heat chilli, thinly sliced.
• 85 g butter.
• 125 g millet.
• 150 ml extra virgin olive oil, for frying the eggs.
• 4 large eggs.
• 100 g baby spinach leaves.
• 4 tablespoons pomegrante seeds.
• 2 tablespoons extra virgin olive oil.