Millet & Avocado Salad Bowl

Rinse the millet till clear, and then drain away all the water.

Heat a skillet on medium heat, and when hot, toast the millet, stirring frequently till dry and aromatic.

Add 200 ml of vegetable stock, then reduce heat to low. Cover the skillet and cook until all the liquid has been absorbed. This should take about 20 - 25 minutes.

Remove from heat. Keep covered and when ready to serve, fluff with a fork before serving.

Wash the beets, and then dry with a paper towel. Drizzle 1 tsp of olive oil over the beets, and some salt.

Place the beets in a foil and bake in oven at 180 degrees fan-assisted or 200 degrees for 45 minutes or until the beets are cooked.

Remove from oven, and allow to cool. Then peel the beets and dice. Set aside

Peel, and dice the mangoes. Then combine the millet, beets and mango with the rest of the ingredients. Toss with 3 tsps of olive oil and lemon and serve immediately.