Preheat oven 170 deg
De-seed the peppers and cut into quarters and put onto a baking tray with sunflower oil and a pinch of pink salt. Cook for 25 minutes or until soft.
Cook the millet in 3 times the amount of water for 20 minutes. Drain the water through a sieve and then wash through with cold water until the millet cools down. Leave to strain the cold water and put into a bowl.
Bring a pan of water with 2 tbsp salt to the boil and drop the edamame beans and peas in for 1 minute – sieve out (do not throw the water out) bring to the boil again and then drop the green beans in for 2-3 minutes. Drain and run under cold water. (this way of cooking them makes them super green and nutritious)
In a blender put half of the peas and edamame beans and half the parsley and dill with lemon juice, pinch salt, brown rice vinegar and olive oil. Blend until a chunky texture.
Take out the blender and mix in the rest of the peas, edamame beans, dill and parsley.
Assemble the salad by mixing the millet through the pea and edamame mixture and mix in the roasted red peppers and green beans.
Serve with a sprinkle of sesame seeds over the top.