Warm stone fruit, herbed millet, lentil and mozzarella salad

Pour the Knorr Creamy Italian Salad Dressing and water into a medium saucepan placed over medium-high heat. Bring the mixture to the boil. Remove from heat, add the stone fruit and combine. Set aside until needed.

Place a small, lidded pot over medium-high heat and pour the vegetable stock into it. Cover with the lid and bring to the boil. Add the millet to the boiling water, reduce to a simmer and cook, uncovered, for 20 – 30 minutes or until tender. Remove from heat and drain off any excess cooking liquid using a sieve.

Use a fork to fluff up the cooked millet and combine gently with the lentils and chopped herbs.

Place the millet mixture in a serving bowl to serve with the stone fruit and buffalo mozzarella/fior di latte. Serve immediately.