500 gr of millet
4 hg of pumpkin (for geographic question I use the variety of Chioggia, because cultivated near where I live)
150 gr goat cheese
extra virgin olive oil, salt, pepper
2 bay leaves
3 sage leaves
Rinse the millet, put it in a pot and cover it with cold water (proportion: 1 cup of millet, 2 cups of water). Add a pinch of coarse salt, sage leaves and bay leaf. Put on the stove and cook over a low heat for about half an hour (ie until the water is completely absorbed).
Peel the pumpkin, cut into cubes of about 1 cm and place in a wok with 2 tablespoons of olive oil and 1 teaspoon of cumin. Brown the pumpkin, at first stirring often, then put the lid, bring the heat to a minimum and continue cooking for about 20 minutes.
Allow to cool.
Pour the millet into a salad bowl, add 1 tablespoon of olive oil and, using your hands, separate the beans as with the cous cous.
Place the pumpkin on top, the crumbled cheese coarsely, the fresh oregano and a sprinkling of black pepper and cinnamon.
Good even at room temperature ^ _ ^