Millet and Roast Vegetable Salad Recipe - Great British Chefs

Ingredients

• 2 carrots, (different colours), peeled, trimmed and sliced thinly on an angle
• 1 bulb of fennel, trimmed, thinly sliced lengthways
• 1/2 red onion, halved and thinly sliced
• 2 garlic cloves, sliced
• 1/2 green chilli, thinly sliced
• 60g of butter, cut into large cubes
• salt
• freshly ground black pepper
• 125g of millet
• 20g of butter
• 1/2 tsp salt
• 100g of baby spinach leaves
• 4 tbsp of pomegranate seeds
• 2 tbsp of extra virgin olive oil
• 4 large eggs
• 150ml of vegetable oil