Rinse millet under running water and then put it in a saucepan with 3 cups of water, a pinch of salt and a teaspoon of olive oil. Cook it over low heat until it has absorbed all the water, about 20 minutes. Check often and stir to prevent it from sticking. When ready remove it from the heat and scoop the millet into a bowl.

Meanwhile, mince the carrots with the pitted black olives and sautée the vegetables in a pan for about 5 minutes with a drizzle of extra virgin olive oil. Add them to the bowl along with the millet and the cheese cut into small cubes. Add 2 tablespoons of flour, the beaten egg and season with salt.

Heat oven to 180°C.

Make croquettes as big as a tangerine, coat in sesame seeds and arrange them in a baking tray lined with baking paper and greased with olive oil. Drizzle the croquettes with a olive oil and bake for about 30 minutes, until golden and crisp.

Serve the croquettes warm with some radicchio quickly grilled in pan with a drizzle of olive oil and salt.