We need to talk about millet.
I always thought millet was low grade bird feed. Then I saw this on a menu and my worst fears were confirmed.
Then the universe conspired to let me know that me & millet were not finished and all of a sudden it popped up in my blogroll one morning. Want to know why it’s good for you? Here you go.
You know what else? Once you start looking for it here it’s in every supermarket and on every dry goods stall. And it’s labelled as Millet. In English. Win.
Quinoa, you are so last year. Go and join the back of the queue right behind couscous.
And talking of the universe, I walked in to the Avocado Lady one day and there on the shelf was pomegranate molasses. I did a little victory dance right there and then which fortunately for me was only witnessed by the grumpy shop cat.
So back to the millet. This is a slap bang in your face healthy salad with possibly my favourite salad dressing ever.
It’s sweet and tart and will pucker your tastebuds the first time you dip your finger into it, but once it’s mixed through with other ingredients it mellows out.
Go crazy with the veg. I find that 1/2 cup of dry millet produces 1 1/2 cup of the cooked stuff and it’s more than enough for the two of us when it’s bulked out with veggie goodness.
Apart from the salad dressing make it up as you along. Use whatever you have at hand. Chuck in handfuls of nuts and herbs. Fry up some halloumi to serve on top. You could even add mushrooms and I’ll still be your friend.
It’s that good.
Mrs B – do you still have the bottle of precious pomegranate molasses I left behind in Tokyo?! This one’s for you.
Millet salad with pomegranate molasses dressing
Author: Nancy
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 2-3
You can use any grain you want for this salad – pearl barley, quinoa, millet etc. Throw in whatever veg you want along with handfuls of herbs and nuts. This is all about the dressing.
Ingredients
Millet salad
- ½ cup dry millet
- 2 cups kale, with bitter stalk removed and massaged with ½ tbsp oil
- ½ cup each carrot & red capsicum cut into small chunks
- ½ cup asparagus, blanched and chopped
- ¼ cup pumpkin seeds
- ¼ cup toasted whole almonds, roughly chopped
- ¼ cup mint & dill finely chopped
- Salt & pepper to taste
Optional
- Feta, olives, fried halloumi cheese
Pomegranate molasses dressing
- 2 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 1 tbsp olive oil
- salt & pepper
Instructions
- Cook the millet following the instructions here
- Mix the dressing ingredients together and mix through millet whilst it is still warm. You’ll have a lot of dressing but it keeps in the fridge and you’ll find whatever grain you are using will soak a lot up.
- Prepare whatever veg and herbs you are using and stir through.
- Serve warm or at room temperature.
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