Grilled avocados with Mexican pan-fried millet

Rinse the millet with hot water. Put the millet in an oven pan, add the water and a bit of salt and let it soak for 1 hour. Then steam it for 15 minutes with the steaming function of the convection oven at 120°C. (exact cooking time depends on the kind of millet)

If you don't have a convection oven, you can cook the millet in a pot on the stove. Let the millet simmer for about 10 minutes, or until all the liquid is absorbed. Then remove from heat and let it rest with the lid on for another 15 minutes.

Cut the vegetables into cubes and the green beans into small pieces and mix together.

Put in an oven-proof pan, drizzle with the olive oil and bake at 200°C until all the liquids have evaporated.

Add the tomato puree, the syrup, and the vinegar, and season with salt, pepper, garlic powder, and tabasco to taste.

Fold the millet into the veggies and garnish before serving.

Wash the avocados, cut them in half and remove the pit.

Grill on a medium heat for 3-4 minutes on the cut side and set aside while preparing the filling.

Dice the onion and cut the tofu into small cubes or grate it. Put the onions and tofu together in a pan. Add the oil and roast for a few minutes.

Add the red lentils, the BBQ sauce and the vegetable broth and mix.

Season with salt and pepper and let the mixture simmer slowly until the lentils are soft and have absorbed the liquid.

Once ready, remove from the stove. Allow to cool.

Add the lime juice and coriander and mix.

Fill the avocado halves with the mixture and grill or bake for 3 minutes at 230°C.

Serve on top of the Mexican pan-roasted millet.