Roasted millet salad with mango, chickpeas and watercress

1 servings

Ingredients

Quantity Ingredient
100 grams Millet granules; (4oz)
400 millilitres Vegetable stock; (use stock cube)
; (14fl oz)
1 tablespoon Sunflower oil
1 Clove crushed garlic
1 tablespoon Roughly chopped whole almonds
1 Mango; peeled and chopped
100 grams Cooked tinned chickpeas; (4oz)
1 bunch Fresh watercress
1 tablespoon Chopped parsley
1 Pepper; red, yellow and
; green
1 bunch Spring onions; finely sliced
1 Lemon; juice of
Salt and pepper
1 Bottle red wine to serve a few glasses
; with the salad
Loaf of wholemeal country bread
Bowl of mixed salad leaves

Directions

FOR THE SALAD

Heat a large frying pan and add the oil. As soon as is hot add the millet granules and chopped almonds and saut‚ for 4-5 minutes, stirring all the time.

Once the millet has turned golden brown add the crushed garlic and vegetable stock very slowly. Cover with a lid and leave to simmer slowly for 20 minutes or until the millet has absorbed all of the stock and is soft.

Pour the millet salad into a large mixing bowl to cool down while you prepare the salad ingredients.

Mix all the ingredients together in a large mixing bowl and then combine with the roasted cooked millet. Season with salt and pepper and then serve in a large salad dish.

Serve a glass of wine with this salad to aid digestion and some warm crunchy wholemeal bread accompanied by some fresh crisp salad leaves.

Converted by MC_Buster.

Per serving: 567 Calories (kcal); 21g Total Fat; (31% calories from fat); 14g Protein; 92g Carbohydrate; 4mg Cholesterol; 2776mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; ½ Vegetable; 2½ Fruit; 4 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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