Three Easy Millet Salad Recipes
Millet is a versatile gain that can be used as the basis for a main meal or side dish. It is an easy to prepare grain that is full of nutrients and aids in digestive health. The millet can be prepared in advance and then combined with a multitude of fresh ingredients to make a meal in minutes. Here are a few lunchtime salad ideas:
Mango and Smoked Chicken Millet Salad
This is a refreshing salad ideal for lunch on a hot summer’s day. Prepare 1 cup of millet and set aside to cool. Peel and cube a ripe mango. Finely slice 2 spring onions. Shred 1 smoked chicken breast. Chop a handful of fresh parsley. Mix all the ingredients together in a bowl. For the dressing combine 1 teaspoon of wholegrain mustard, 1 teaspoon of honey, 2 Tablespoons apple cider vinegar and 2 tablespoons of olive oil. Stir the dressing into the salad and serve.
Red Kidney Bean and Millet Salad
Prepare 1 cup of millet and set aside to cool. To make millet salad it’s recommended to use a little less water so that the texture is light and fluffy. Chop a spring onion and a handful of fresh coriander leaves and add to the millet. Drain a can of red kidney beans or use re-hydrated cooked beans. Add to the millet. Slice a cup of small Rosa tomatoes into quarters and add to the salad. For the dressing combine the juice of half a lemon with 3 tablespoons of olive oil, and salt and pepper to taste. Pour the dressing over the salad and mix well. If you want to prepare this salad in advance for your lunchbox keep the tomatoes whole and slice them into the salad just before eating.
Roast Vegetable Millet Salad
This salad can be eaten warm or cold and can be prepared in advance. Cut a small butternut in half and scoop out the seeds. Cut into 2cm cubes and arrange on a greased baking sheet. On a separate sheet place sliced zucchini, quartered onion wedges and red peppers. Place in a preheated oven to grill for approximately 30 minutes. Once soft and slightly browned remove from the oven and allow to cool. In a pan dry roast 1 tablespoon of white sesame seeds and 1 tablespoon black sesame seeds. Mix all the ingredients together with prepared millet and add salt and pepper to taste. You can also season with some balsamic vinegar and olive oil.
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