WARM MILLET SALAD

1 portion

This recipe has 4 stages.

1.       Make the dressing

2.       Cook the millet

3.       Prepare your veggies

4.       Combine the millet, veggies and dressing.

PREPARING THE MILLET

As above.

PREPARING THE LEMON DRESSING

• 1/3 cup / 85ml extra virgin olive oil

• 3 tablespoons / 45ml lemon juice

• ½ - 1 teaspoon of Dijon mustard

• ½ teaspoon honey or maple syrup

• 1 garlic clove crushed

• Sea salt and pepper to taste

1. Whisk all the ingredients together in a bowl or add all the ingredients directly into a spare glass jar and shake it up until its mixed thoroughly.

2. You can use an alternative dressing of your choice for this recipe.

PREPARING THE VEGGIES

• 1-2 teaspoons of olive oil (or coconut oil or ghee)

• ¼ - ½ red onion chopped or sliced finely

• ¼ garlic clove crushed

• Small celery stick chopped finely

• ¼ cup of black-eyed beans cooked

• 1 cup of sliced or chopped mushrooms

• 4 asparagus spears chopped (or peas/green beans or other green veg of choice)

• 1 tablespoons of pumpkin seeds

• Sea salt and pepper

• 1 tablespoon of fresh parsley or coriander or dried herbs  

1. Heat the oil in a frying pan.

2. Add onion, garlic and celery and cook few minutes until softened.

3. Add the asparagus until cooked to your liking.

4. Add the mushrooms until softened and the beans to heat them up.

5. When cooked, removed from the heat.

6. Stir in the cooked millet, seeds and herbs.

7. Stir in 2 tablespoons of the dressing to start and mix through.  You can always add more to taste.

The great thing about this dish is that you can swap the veggies, beans, herbs, seeds and dressing to your own taste or what you have available in your fridge and cupboards.  It’s a great dish for using up left-over veggies.  You can also eat this as a side dish instead of a main meal.

This recipe based on a recipe from Superfoods Super Fast by Julie Montagu.