- 23 Jun, 2020
- Millet - 250g
- Fresh Organic Mint - Handful
- Pomegranate - 1
- Organic Red Bell Pepper - 1
- Organic Yellow Bell Pepper - 1
- Organic Spinach or Micro-herbs
For the dressing:
- small organic onion, diced fine - 1
- cloves of garlic, diced fine - 2
- mustard (not mustard cream!) - 2 tbsp
- apple cider vinegar - 3 tbsp
- water - 1 tbsp
- olive oil - ¾ cup
- salt & organic white pepper powder
To make the salad dressing combine all the ingredients in a small jar and shake vigorously until the oil is emulsified. Taste, and adjust seasoning as required. Set aside.
Wash the millet (just as you would wash rice) until the water begins to run clear. Place the millet in a small saucepan and cover with water. Use a 1:2 ration of millet to water. Cover the saucepan with a lid, and bring to a boil over medium heat. Once it is boiling lower the heat to low and allow the millet to simmer for 15 mins. Keeping the lid still on, turn off the heat and allow the millet to stand for a further 10 minutes. Do not be tempted to remove the lid. Remove the millet from the saucepan it was cooked into a shallow salad bowl. Lightly salt the millet while it is warm, and allow it to cool.
Prepare your fresh ingredients. Wash and dry mint leaves. Clean the pomegranate and remove seeds making sure to not waste the juice. Dice the gherkins, red and yellow peppers into small bite sized pieces. Wash and dry the spinach or microherbs.
In a large salad bowl combine the millet, and fresh ingredients. Add a third of the dressing and taste. Taste and add the remaining dressing if required. Taste again and adjust seasoning as required. Garnish with toasted black sesame seeds. This salad maybe served at room temperature, or cold.