Millet and butternut winter salad

Millet and butternut winter salad

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

We love adding millet to our salads to make them more nourishing. Millet might not be as common as rice, couscous or quinoa, but it has been an important food staple for the past 10,000 years. A gluten-free, easy-to-digest seed, millet is high in important minerals, iron and B vitamins and has a soft, grain-like texture when cooked. It is similar to couscous but slightly creamier, with a light, nutty flavour.

Ingredients

Quantity Ingredient
1 broccoli or romanesco, head and trimmed stalk
1/2 butternut squash, peeled and seeds removed
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper
120g hulled uncooked millet, rinsed
1/4 raw celeriac, trimmed and peeled
2 tablespoons lemon juice
100g kale, stems removed

Creamy Dijon Dressing

Quantity Ingredient
2 tablespoons dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon runny honey
sea salt
freshly ground black pepper

To Serve

Quantity Ingredient
halved seedless red grapes
roughly chopped toasted hazelnuts

Method

  1. Preheat the oven to 180°C and line a baking tray with parchment paper. Cut the broccoli head into small florets and set aside. Cut the broccoli stalk and butternut squash into bite-sized pieces and transfer to the baking tray. Drizzle over the oil, season with salt and pepper and toss until well coated. Bake for 10 minutes, then add the florets and bake for a further 20 minutes or until the vegetables are tender and golden.
  2. Meanwhile, place the millet and 250 ml water in a saucepan, cover and bring to the boil, then simmer for about 10 minutes or until the millet is tender and has absorbed all of the water. Remove from the heat and set aside.
  3. Cut the celeriac into matchsticks, transfer to a small bowl, massage with the lemon juice and set aside. Place all of the dressing ingredients, plus 2 tablespoons of water, in a large bowl, season to taste and whisk to combine.
  4. Add the kale to the serving bowl and gently massage it until it is well coated in the dressing. Add the baked vegetables, millet and celeriac and toss until combined. Serve topped with a scattering of grapes and hazelnuts.

Tips

  • Brussels sprouts can be roasted instead of broccoli, pomegranate seeds can replace the grapes and sweet potatoes can be used instead of pumpkin.

    For a nut-free alternative, replace the hazelnuts with pumpkin seeds or sunflower seeds.
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