2. Heat a large frypan over medium-high heat with 1 tbsp oil. Slice onion and add to pan. Cut sweet potato into 2cm pieces and add to pan. Add saffron, 3 tbsp olive oil, 2 tbsp cumin, 2 tbsp paprika, and cook for 4-5 minutes until golden.
3. Slice capsicums and wedge 1 tomato, add to pan as you go. Rinse and add olives along with 2 tbsp vinegar and 3 cups water. Cover and simmer for 20 minutes or until potato is tender. Season with salt, pepper & sugar (see notes).
4. Dice remaining 2 tomatoes and cucumber. Toss together with 1 tbsp olive oil and 1 tbsp vinegar. Season with salt and pepper.
5. Divide millet and stew among bowls. Top with salsa.
We used 1/2 tsp sugar to balance the dish.
Red onion, 1/2 *
White sweet potatoes, 800g
Saffron, 1 packet
Red capsicum, 1
Green capsicum, 1
Kalamata olives, 1 tub (100g)
Continental cucumber, 1/2 *
FROM YOUR PANTRY
Oil (for cooking), olive oil, salt, pepper, ground cumin, ground paprika, red wine vinegar, sugar (of choice)