Foxtail Millet Morrocan Salad

Foxtail Millet Morrocan Salad

This is another one of my motley salad series, the combination of different beautiful and vibrant vegetables, fruit and herbs that come together to make not only a healthy gluten free salad meal but a gorgeous medley of texture and tangs that make for a satiating meal. The beauty lies in easy substitution, like mixed greens can just be lettuce, apricots can be cranberries, coriander can be parsley, pumpkin seeds can be pine nuts, if you wish, and it would taste just as good, I promise!


Prep Time: 15 Mins

Assembly Time: 5 mins
Recipe Level: Easy
Spice Level: Low

Serves: 6 People
Shelf Life: Eat fresh
Serving Suggestion: By itself or as a side for barbecue or kebabs

UTENSILS: 

A colander, chopping board, knife, a small container and mixing and serving bowl

INGREDIENTS:

  • Half box of mixed salad leaves, rinsed and drained, roughly chopped
  • A handful of coriander and mint leaves, roughly chopped
  • 10 cherry tomatoes, cut in half
  • 1 C toasted and cooked foxtail millet
  • 1 C cooked chickpea (i presoak and cook my chickpea with 1 bay leaf, 1 black pepper and a clove)
  • 1/2 C chopped dried apricots
  • 1 tbsp toasted pumpkin seeds
  • 1 red onion, sliced finely
  • 100 gms Kalamata olives, rinsed and drained
  • 1 red pepper, chopped in small cubes
  • 4 baby red radish, rinsed and sliced finely
  • 1/2 pomegranate seeds
  • 1 tbsp chopped spring onion (optional)
    Dressing
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tbsp apple cider
  • 2 tsp black pepper
  • 2 tsp sumac powder
  • 1 tsp cayenne pepper
  • 2 tsp honey
  • 2 tsp Himalayan salt

 

 

METHOD:

  1. Toasting the millet well in heat a heavy-bottomed, lidded pan.
  2. As it releases a beautiful nutty aroma (2-3 minutes), add 2C hot water, salt and pepper.
  3. Bring it to a boil. Turn the flame down to a simmer and keep the pot covered while the grain is absorbed, about 20 minutes.
  4. Fluff the millet with a fork and remove from heat and let stand for 5 minutes.
  5. Combine the dressing ingredients in a container.
  6. In a large mixing bowl add the cooled and cooked millet, vegetables, chickpeas and dried apricots. Add the herbs and the dressing ingredients, give it a good toss and taste, adjust the dressing if required.
  7. Top it with Pomegranate seeds and pumpkin seeds before serving

TIPS:

  • I often make this salad with left over chickpea from the curry by rinsing and draining them as am too lazy to cook chickpea just to make the salad and not a big fan of canned chickpeas.

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