4 courgettes - I used 2 green and 2 yellow
1 onion, sliced thinly
extra virgin olive oil
juice of 1 lime
zest of 1 lime
handful of fresh mint leaves
few cubes of sheep's cheese (optional)
handful black olives
1.5 cups of millet to 3 cups of water - cooked together until all water has gone
Prepare courgettes by using a potato peeler to peel ribbons off. Turn the courgette around as you are doing it to avoid too uneven ribbons. I left the centre of the courgette aside and used it in an omelette the next day.
Soften the onion in a pan with some olive oil.
Add the courgette and cover and let them cook until soft.
Prepare a large flat dish with the millet around the edge - I fork through some olive oil when it is cooked.
Add the courgettes to the centre and then pour over the lime juice and some olive oil.
Use a grater to grate off some of the zest of the lime and sprinkle over the top - sprinkle the chopped mint leaves too.
Decorate with sheep's cheese and olives and serve warm or cold.