Millet and Roasted Veggie Salad with Harissa Dressing

This salad is an ideal companion for a summer BBQ or can be elevated into a wholesome and healthy dinner by adding a protein like fish, grilled chicken, or haloumi.

Millet serves as an excellent foundation for salads, boasting a wealth of nutrients and promoting easy digestion. Being gluten-free, it suits diverse dietary preferences, making it a perfect choice for everyone.

Ingredients:

For the Salad:
1 cup organic millet
2 cups water
1 cup cherry tomatoes, halved
1 cup roasted red peppers, sliced
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
Salt and pepper to taste

For the Harissa Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons harissa paste
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
Salt and pepper to taste

1. Rinse the millet under cold water. In a medium saucepan, combine the rinsed millet and water. Bring it to the boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the millet is tender and the water is absorbed. Fluff the millet with a fork and let it cool.

2. In a large salad bowl, combine the cooked millet, cherry tomatoes, roasted red peppers, cucumber, red onion, and fresh parsley.

3. In a small bowl, whisk together the olive oil, harissa paste, lemon juice, honey or maple syrup, salt, and pepper until well combined.

4. Pour the harissa dressing over the millet and vegetable mixture. Toss everything together until well coated with the dressing.

Season the salad with salt and pepper to taste. If desired, sprinkle crumbled feta over the top.

Customise the recipe by adding other ingredients like olives, rocket, sliced roasted almonds, or avocado.