Go Back

A simple and tasty salad for serving warm or cold. Millet is gluten free and has a lovely nutty flavour if you haven't tried it!
Print Recipe
Servings 0

Ingredients
  

  • 200 g millet
  • 750 ml vegetable stock or water
  • 7-8 mushrooms roughly chopped
  • 2 red peppers roughly chopped
  • 2-3 courgettes thickly sliced
  • 2 bulbs fennel thickly sliced
  • 1 red onion cut into wedges
  • 2 cloves garlic peeled
  • 2-3 sprigs of thyme or rosemary
  • 3 tbsp olive oil
  • ½ lemon juice only
  • 8 sundried or sunblushed tomatoes in oil chopped
  • 75 g - 100g pitted olives chopped
  • 2 tbsp balsamic vinegar

Instructions
 

  • Preheat oven to 200C. Mix together chopped veg, garlic, oil, thyme/rosemary sprigs and a little black pepper. Roast ~40min until soft and charred on the edges, stirring once or twice. Remove from oven and add a squeeze of lemon juice.
  • Meanwhile, toast millet in a dry pan 3-5min to light brown. Add stock, bring to boil, reduce heat, cover and simmer ~25min.
  • Fluff millet with a fork and stir through roasted veg, sun-dried tomatoes and olives. Drizzle over the balsamic vinegar, season with salt and pepper and stir in chopped herbs.
  • Delicious served warm with fresh salad leaves.
Tried this recipe?Let us know how it was!