Root your health

Millet and Green Vegetable Salad

Prep

cook

serves

5 min

30 min

6 Ingredients

150 g Millet

1 tsp ground turmeric

2 cups vegetable stock

½ tsp Black pepper and salt

2 tbsp Olive oil

100 g Baby corn

400 g Baby marrow, sliced

150 g Green beans, sliced diagonally and blanched

1 cup Wild rocket

Parsley dressing

30 g Italian flat-leaf parsley

30 g Fresh coriander

1 clove Garlic

¼ cup Apple cider vinegar

½ cup Olive oil

4 tbsp Honey/Coconut sugar

½ tsp Black pepper and salt

Method

Place Millet, turmeric and stock in a saucepan. Simmer over medium heat, stirring occasionally.
Season to taste once millet is al dente (firm but soft interior), drain and set aside until needed.
Heat a griddle pan/cast iron pan and rub vegetables with olive oil, salt and pepper.
Char vegetables on a griddle pan until cooked but still crisp and bright in colour.
To serve, spoon green dressing onto vegetables and spoon over the cooked millet and mix in baby spinach leaves.
Enjoy warm or at room temperature sprinkled with chopped almonds (optional)

Notes

You can use my clean salad dressing as an alternative or 2 tbsp pesto (Roza’s dairy-free pesto) combined with 2 tbsp apple cider vinegar as a quick fix easy dressing. Can replace green vegetables with any seasonal green vegetables like Brussel sprouts, mange tout and broccolini. Millet can be replaced with quinoa or rice. Delicious as a side dish accompanied by fish or poached eggs.