Millet Salad 3 Ways | Spiced Carrot, Cauliflower Cashew, & Mediteranean

 

Ingredients:

• 1 cup Millet
• 2 cups water
• 1 serve Mitchells Bone Broth Powder

Method:

1. Soak and rinse millet.
2. Place millet in pot with 2 cups water and 1 serve bone broth powder and bring to the boil. Cover, bring to a boil, reduce to a simmer and cook until all water is absorbed (approx. 30minutes).
3. Remove from heat and let cool for 15minutes or so.

 

Mediterranean

Ingredients:

• 1 cucumber, cut in chunks
• 1 pack cherry tomatoes, cut in half
• 1 red capsicum, cut into chunks
• 1/2 small red onion, finely sliced
• 1/2 cup Kalamata Olives, halved
• 5-6 large Strawberries, cut in quarters
• Optional: feta or avocado
• Salt + Pepper to taste

Dressing:

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• Juice of 1 lemon
• 1 tsp. dijon mustard
• 2 clove garlic chopped finely
• 1/2 tsp. dried oregano
• 1/4 tsp. salt,
• 1/4 tsp. black pepper.

Method:

1. Prepare all ingredients, place in mixing bowl, and toss to combine.
2. Combine all dressing ingredients in a clean jar & shake rigorously
3. Drizzle dressing on top of ingredients
4. Place millet in base of a salad bowl and add your Mediterranean mix
5. Toss to combine.

 

Spiced Carrot

Ingredients:

• 2 medium carrots, thinly sliced
• 1 red onion, thinly sliced
• 3-4 garlic cloves, diced
• 1 tsp. turmeric powder
• 1/2 chilli powder
• 1/4 cup olive oil
• 1 tsp. salt + pepper
• 1/3 cup sultanas
• 1/2 cup walnuts
• Bunch of coriander

Method:

1. Preheat Oven to 180degrees celsius and line a tray with baking paper
2. Combine carrots, onion, garlic, turmeric, chilli, oil, and salt + pepper in a bowl and toss to cover
3. Place spiced veggies prepared baking tray and roast for about 25minutes, or until just starting to soften. Toss at about 10minutes and again at the end + a little drizzle of olive oil & salt to taste.
4. Place millet in base of salad bowl and top with spiced carrot blend, sultanas, toasted walnuts, and a fresh coriander.

 

Cauliflower Chickpea

Ingredients:

• 1/2 cup raw cashews
• 1 can chickpeas, drained, rinsed & dried
• 1 head cauliflower, cut into florets
• 1 kumara, diced
• 1/4 cup olive oil
• 1 tbsp curry powder
• 1tsp. ground chilli
• 1/2 tsp. turmeric
• 1tsp. salt, 1/2 tsp. pepper
• 1/2 cup sultanas
• Handful coriander. chopped

Dressing:

• 1/2 cup coconut yoghurt
• Juice of 1/2 lemon
• 1 tsp. maple syrup
• 1/2 tsp salt
• 1/2 tsp. cumin
• 1/4 tsp garlic powder
• 1/8 tsp. chilli.

Method:

1. Preheat oven to 180 degrees celsius and line a tray with baking paper
2. Lightly roast cashews until golden brown (keep a close eye)
3. Drain, rinse, and dry chickpeas (place between paper towels and leave to sit)
4. Place cauliflower and kumara in a mixing bowl and toss with olive oil, curry powder, ground chilli, turmeric, and salt + pepper. Add chickpeas. Toss to combine well.
5. Transfer to baking tray and bake until cauliflower slightly softens.
6. Meanwhile, prepare the dressing by placing all ingredients in a small bowl and whisking to combine.
7. Place millet in base of salad bowl and top roasted cauliflower, cashews, sultanas, fresh coriander, and dollops of dressing.