Salad - Barley Millet With Roasted Beetroot And Feta

Wash, peel & chop the beetroot into cubes

Mix in the olive oil and roast in the oven at 220 degrees for 20 mins until cooked

Boil the barley millet and drain out the excess water

Now assemble the salad - add 1 tbs of feta to the cooked barley millet and add the roasted beetroot and mix lightly, and place on a plate. Top with more feta cheese if desired and for the garnish add a few stems of micro greens