Rinse the millet, then place in a saucepan and pour in just enough water to cover. Boil over a high heat until the millet is tender, about 10 to 15 minutes, adding a little more water if necessary to stop it drying out. Remove from the heat, drain any excess water then pour in a drizzle of olive oil, toss to coat, then spread out over a flat tray to cool.
Heat a little oil in a pan, add the star anise, dried red chilli, garlic, olives and sweet paprika and cook and stir for a few minutes. Remove from the heat, discard the star anise and set aside.
In a mixing bowl, combine the boiled millet, extra virgin Spanish olive oil, crushed pepper, and lemon juice and mix well.
Arrange the millet on a plate throw in some salad greens and roasted pepper then spoon in some of the olive, chilli and garlic mixture. Season with salt, garnish with a lemon slice and serve.