How to Make it

1. Heat olive oil in a frying pan over medium heat. Add the onion and red pepper with a pinch of salt and cook for about 7 minutes, until soft. Add the garlic and cook briefly until fragrant, then stir in the smoked paprika, ras el hanout, harissa paste and honey. Cook for 1-2 minutes.
2. Add the passata, mix well, cover with a lid and simmer gently for 10 minutes, adding a splash of water if needed to loosen the sauce.
3. Meanwhile, add the millet to a saucepan of cold water, bring to the boil and cook for around 15 minutes until fluffy.
4. Mix the coconut yoghurt with the chopped dill, salt, black pepper, lemon juice, and a drizzle of olive oil. Taste and adjust seasoning if needed.
5. Add the butter beans and their stock to the harissa sauce, season with salt and black pepper and cook for a couple of minutes until heated through.
6. Spoon the millet into bowls and top with the harissa butter beans and dill yoghurt. Finish with extra dill, drizzle of olive oil and black pepper