Wash the tomatoes and zucchini. Cut the tomatoes into wedges or into halves if using cherry tomatoes. Cut the zucchini into cubes.
Add the cut tomatoes and zucchini onto a baking tray lined with baking paper. Drizzle olive oil on top and season with salt and pepper. Roast for 20 minutes at 180°C.
After 20 minutes, add the pumpkin seed onto the tray after and roast everything for another 7 minutes.
Millet
Rinse the millet and add it to a pot together with the water and a pinch of salt. Bring the water to the boil and cook the millet for 10 minutes. Turn off the heat and steam the millet for a further 5 minutes.
Taste the millet for doneness and fluff it with a fork.
Assemble the salad
Add the cooked millet and roasted tomato, zucchini and pumpkin seeds into a salad bowl. Mix everything together.
Add fresh parlsey leaves to garnish the salad and a drizzle of lemon juice for extra freshness.