2. Place millet in a saucepan with plenty of water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse.
3. Chop lemon thyme leaves. Whisk together with 2 tbsp red wine vinegar, 1/4 cup olive oil, salt and pepper.
4. Thinly slice red onion. Dice capsicum, cucumber and tomatoes. Roughly chop olives. Toss together with millet and dressing.
5. Serve salad and chicken at the table to share.
Slashing the chicken will help the marinade infuse as well as reduce cooking time.
Whole split chicken 1
millet 1 packet (150g)
lemon thyme 1/2 packet
Red onion 1/4
Green capsicum 1
Continental cucumber 1/2
Kalamata olives 1 tub (200g)
From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, soy sauce (or tamari) , red wine vinegar, ground paprika