Recipe: Roasted Veg + Millet Salad

Serves 4 / 6 as a side dish

Ingredients:

100g millet

200ml water

1/2 tomato + herb stock cube

3 vine tomatoes

1 large red pepper

1/2 large or 1 small squash

few kale leaves

rapeseed oil

Start by roasting the veg. Slice the tomatoes into crescent moons and slice the pepper into long strips, drizzle in oil salt + pepper and roast until they start to brown. Doing them together will keep a nice amount of juice from the veggies in the pan. Slice the squash into crescents 1cm thick, dress the same and roast until squidgy and golden round the edges.

Prepare the millet. Millet has been a tricky one to work out! Add the stock cube to a small amount of boiling water to dissolve, then make up the rest to 200ml with cold water. Add to the millet, stir and bring to a high heat. Once boiling, simmer on a lower low heat with the lid on and once the water has disappeared take off the heat and leave aside with the lid still on for 10mins for the grain to fully absorb the water. Stir gentle to make it fluffy then leave aside.

Chop the kale into chunks and steam for 1 minute then assemble with the rest of the ingredients in a bowl, fully incorporating the millet. The juices of the tomato and pepper are a fab dressing!

Top with alfalfa sprouts, toasted sunflower seeds and rocket. If you’re veggie then parmesan is a nice addition on top too :)

NB. If you can’t find millet then quinoa will also be fine, get creative! I love millet because of the nutty taste and texture, and it’s gluten free.