Broccoli with Cashew Crunch and Herb Millet

- 400g / 14.11oz Broccoli
- 150g / 5.29oz Millet
- to taste Salt
- 1 bunch Mixed herbs
- 40g / 1.41oz Cashew nuts
- 20g / 0.71oz native Coconut oil
- 30g / 1.06oz Breadcrumbs
- 1 tsp grated Lemon zest
- to taste Pepper

1. Clean and wash 400g Broccoli, cut into florets, and halve larger ones with stems.
2. Steam Broccoli at 100°C (212°F) for 10 minutes.
3. Rinse 150g Millet in a sieve under hot running water.
4. Boil 350ml salted water, add Millet, cover, and simmer on low for 7-10 minutes. Let it swell for 5 more minutes off heat.
5. Meanwhile, wash, dry, and finely chop 1 bunch of mixed herbs.
6. Roughly crush 40g Cashew nuts. Melt 20g Coconut oil in a pan, add Breadcrumbs and Cashew nuts, and toast until golden.
7. Mix herb Millet with salt and pepper to taste, and divide onto plates.
8. Serve Broccoli on the side, topped with Cashew crumbs and 1 tsp grated Lemon zest.