Millet & Roasted Olive Salad

Preheat oven at 200°C. Line a baking sheet with foil and lay peppers on their sides on the foil, stems pointing sideways. Then, put the baking sheet in oven and allow peppers to roast for ab. 20 minutes. Remove baking sheet and, using tongs, give the peppers a half turn. Then, place back in the oven for another 20 minutes. Check to make sure peppers have fully roasted; the skin should be charred and soft and the peppers should look slightly collapsed. When they are done, remove baking sheet from oven and set aside to cool. Then, rinse the millet under running water, drain and, while stirring occasionally, cook it in a pot with 3 cups of salted water for ab. 15-20 minutes until the liquid is completely absorbed. Once cooked, drain and set the millet aside in a flat tray drizzling it with a little EVO. Meanwhile, in a pan, heat a little EVO and add in the star anises, 1 dry red-hot chilli pepper, the garlic and black olives. Roast for a couple of minutes. Also add in sweet paprika powder and stir. Right after, in a large bowl, mix the millet with some EVO, black pepper and lemon juice. Stir well. Then, also pour in the roasted olives, some arugula and the roasted peppers – previously coarsely chopped. Garnish with lemon slices and some red chilli pepper and serve.