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Easy Warm Millet Salad Recipe

Easy Warm Millet Salad Recipe

Getting creative with your salads will change your life! You’ll discover a magnificent world of vegetables, grains, legumes, nuts, and seeds that you may not have heard of before. Today we are using millet – an ancient grain renowned for its health benefits.

It’s one of my favourite grains and paired with roasted veggies and a gorgeous garlic yoghurt dressing, it will leave you feeling satiated, nourished and not the slightest bit guilty. Millet has a nutty, earthy flavour and is also gluten-free, rich in protein, fibre, minerals and antioxidants. What’s more, it has a low glycemic index, keeping you fuller and energised for longer.

Serves 4

Ingredients

  • ¾ cup cooked millet
  • 1 eggplant, sliced
  • 2 zucchini, sliced
  • 2 ears of corn on the cob
  • 1 capsicum of any color
  • 1 cup of mini Roma or grape tomatoes
  • 2 large handfuls of fresh herbs (mint and coriander pair particularly nicely with this dish)
  • 120g packet mixed greens (Krispkut™ Mesclun works well)

Dressing

  • 1 cup of natural unsweetened Greek yogurt
  • Juice of half a lemon
  • 1-2 tsp crushed garlic
  • 2 tsp cumin
  • Fresh mint leaves
  • dash of water

Directions

  1. Preheat oven to 160°C. Slice all vegetables. Place eggplant in a colander in the sink and sprinkle with 1 Tbsp salt. Set aside for 15 minutes. Rinse well and drain.
  2. Boil millet on the stove according to packet instructions (usually 10-15 minutes). Barbeque or pan grill eggplant and zucchini in olive oil until browned. Transfer zucchini and eggplant to a baking tray, adding whole tomatoes, corn, and chopped capsicum. Cover tray and place in oven.
  3. Mix all dressing ingredients together in a bowl. Add water as necessary until the mix is a good pouring consistency.
  4. Once all vegetables in the tray are warm, add hot cooked millet and stir through fresh herbs and leafy greens. Serve immediately with lots of dressing.

Easy Warm Millet Salad Recipe


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