Warm butter in a wide frying pan, sauté onion. Steam vegetables for five minutes with lid on. Remove one third, set aside.
Add millet, stirring briefly until soft. Add water, bring to boil. Reduce temperature, simmer gently for about twenty minutes, stirring occasionally.
Remove the pan from the heat and let the millet swell for about five minutes with the lid on.
Mix ham and cheese thoroughly, season. Spread the mixture with a wide spatula on the back of a rinsed baking tray to a rectangular thickness of about two centimeters, cool.
Cut quantity with a cooled rinsed kitchen knife into squares of about five cm.
Preheat stove to 60 °C, plate and dish.
Heat clarified butter in a coated pan until hot, reduce temperature. Roast millet squares in batches for about Five minutes until golden brown, keep warm.
Rub out frying pan with kitchen roll. Add butter, warm, add vegetables set aside, just until warm.
Serve: Arrange millet slices on hot plates, spread vegetables evenly over them.
Serve with: green leaf salad
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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