Place the peppers in a roasting tin with garlic cloves.
Roast in the oven for 20 minutes or until the pepper skins blacken.
Whilst the peppers roast, dry fry the millet in a large frying pan for 3 to 4 minutes until golden. Then transfer to a saucepan, pour in the stock and bring to the boil. Cover and simmer gently for 20 minutes until the grains are tender and stock absorbed. Transfer to a shallow tray to cool and set aside.
Transfer the peppers to a plastic bag and leave to cool for 10 minutes. Peel away the skins, discard the seeds and slice into large pieces.
Slip the garlic from the papery skin and use the blade of a knife to turn the flesh into a paste, place in a bowl with the lemon zest and juice, olive oil, paprika and chilli flakes. Add a pinch of salt and a good grinding of black pepper. Use a fork to whisk the ingredients together.
Add the peppers, millet and olives to the bowl along with the parsley and gently toss together.