Tuscan roasted pear and millet salad

Preheat the oven to 200 °C (fan 180 °C). Thoroughly rinse the millet with hot water in a fine sieve to remove any possible bitterness.

In a medium saucepan, bring the millet to a boil with 500 ml of lightly salted water. Once boiling, reduce the heat to low, cover, and cook for 15-18 minutes until the millet absorbs all the liquid and becomes tender. Turn off the heat, leave covered to steam for another 5 minutes, then fluff with a fork.

Wash the pears, cut them into wedges, and remove the core. Place them on a baking sheet lined with parchment paper, toss with 1 tablespoon of extra virgin olive oil and a pinch of salt, then roast in the preheated oven for 18-20 minutes until nicely golden brown and caramelized.