Millet has a tendency to clump together into one large mass once it's cooked, so make sure you fluff things up with a fork once it's cooked and come back to it every 5 minutes or so while it's cooling, continuing to fluff it up with the fork, breaking up any little clumps as you do. A crumbling of soft danish feta would also be a lovely addition to this salad if you are not vegan and/or tolerate dairy.
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
Herb dressing - use whatever you have on hand
1 large bunch herbs, 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.
Source : My Darling Lemon Thyme