150 g Millet
1 tsp ground turmeric
2 cups vegetable stock
½ tsp Black pepper and salt
2 tbsp Olive oil
100 g Baby corn
400 g Baby marrow, sliced
150 g Green beans, sliced diagonally and blanched
1 cup Wild rocket
Parsley dressing
30 g Italian flat-leaf parsley
30 g Fresh coriander
1 clove Garlic
¼ cup Apple cider vinegar
½ cup Olive oil
4 tbsp Honey/Coconut sugar
½ tsp Black pepper and salt