Seasonal Recipes

Zucchini, Millet & Mint Salad with Coriander Dressing

Serves 4 or more as a side

3 cups cooked millet cooled
6-7 small zucchini, sliced into thin coins
a good handful mint leaves
handful lightly toasted pumpkin (pepita) seeds

Coriander dressing
1 large bunch coriander, stems, roots + all, roughly chopped
the juice of 1 medium lemon
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic
1/2-1 long green chilli, de-seeded if you like
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
fine sea salt

Heat a large frying pan over medium-high heat, add a splash of olive oil and cook the zucchini for 4-5 minutes, stirring often, until they are golden and tender. Remove from the heat and set aside while you make the dressing.

To make the dressing place all the ingredients into a blender and blend on high until smooth. You can add 1-2 tablespoons cold filtered water if you need to, to help things along. Taste and adjust seasoning.

Combine cooled millet, cooked zucchini, mint, pumpkin (pepita) seeds and as much dressing as you like. You may have leftover dressing, which will happily keep in a jar in the fridge for 3-4 days. 

Serve with extra dressing on the side if you like. A crumbling of soft danish feta would also be a lovely addition if you are not vegan and/or tolerate dairy.