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1
Place beetroot into a saucepan, cover with water, and bring to the boil over high heat. Reduce heat to low and simmer for 20 to 25 minutes until tender. Remove from the heat, drain, and set aside until cool enough to handle. Peel the beetroot and cut into pieces.
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2
Place ghee in a large saucepan over medium heat. Add the mustard seeds and cumin seeds. When the seeds start to pop, add the onion and cook, stirring, for 1 to 2 minutes, until tender. Add the garlic, chili, curry leaves, and turmeric, then cook, stirring, for another 30 seconds, or until fragrant. Stir in the millet, 1/2 teaspoon fine sea salt and cook, stirring, for 1 to 2 minutes to toast the grains. Pour in 3 cups cold water (it will splatter, so take care). Stir to combine and cover with a lid. Bring to the boil then reduce heat to low and simmer, covered, without stirring, for 20 minutes. Remove from the heat, leave the lid on and set aside for 5 minutes before fluffing up with a fork. Cover and keep warm until ready to serve.
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3
To serve, stir in the cashews, cilantro, and mint. Spoon onto plates, top with chopped beetroot, crumble over feta, and drizzle with a little pesto (see recipe below). Serve with extra lemon wedges for squeezing over.
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4
Place all the ingredients in a small food processor and whiz to form a smooth paste. Season well. To make the pesto thinner, simply add a little more lemon juice and extra-virgin olive oil until it's the desired consistency. Set aside until ready to use.
