For two other serving ideas you can:
wrap this up in a tortilla or large leafy lettuce with fresh herbs + avocado
use with greens in a salad with fresh herbs, avocado, pepitas, and an extra squeeze of lemon
3-4 meal-sized servings
- 3 cups cooked millet
- 1 1/2 cups sweetcorn
- 1 1/2 cups cooked chickpeas
- 1 bunch seasonal greens
- 2 cloves garlic, minced
- 1 teaspoon cumin
- salt and pepper
- 2 tablespoons olive oil
- 1/4 cup extra virgin olive oil
- 3-4 tablespoons fresh lemon juice
- zest 1/2 unwaxed lemon
Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.
Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.
Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.
Add in the cumin, garlic, and a big pinch of salt + pepper.
Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 30 seconds].
Remove from heat and toss with 3 cups of millet. If wanting to serve cold then refrigerate uncovered until fully chilled. Stir the mixture while chilling to speed up the process.
Combine the extra virgin olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.
Pour desired amount of dressing over the chilled millet mixture and toss to coat. Or, leave undressed and portion out dressing to package up and take to work with you if desired.
Taste and adjust salt + pepper and add more lemon juice if desired.
Finish each serving with a sprinkling of fresh herbs + avocado.
Or, place in an airtight container in the fridge until ready to eat. Keeps for about 2 days after dressing.