Spring Millet Salad with Cashews and Pesto Dressing

This Spring Millet Salad with Cashews and Pesto Dressing is bursting with fresh, seasonal flavours. The millet provides a hearty base, while the asparagus, peas, and cherry tomatoes add a burst of colour. The zingy pesto dressing ties everything together with its rich, herbaceous flavour, and the roasted cashews provide a delightful crunch. Enjoy this salad as a side dish or a light and healthy main course during the beautiful spring season!

Ingredients

For the Salad:
1 cup millet
2 cups water
1 cup fresh asparagus spears, trimmed and cut into 2-inch pieces
1 cup peas drained
1 tin of cherry tomatoes, drained
1/4 red onion finely diced
1/4 cup roasted cashews, roughly chopped
Salt and black pepper to taste

For the Pesto Dressing:
1/4 cup of our Pesto
Juice of 1 lemon
Salt and black pepper to taste

1. Cook the Millet:
Rinse the millet under cold water in a fine-mesh sieve. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is tender and the water is absorbed. Remove from heat, fluff the millet with a fork, and let it cool to room temperature.

2. Cook the Asparagus and Peas:
Bring a large pan to a medium heat and drizzle with olive oil. Add the asparagus spears and cook for 2-3 mins, add peas and cook for another 2-3 mins or until the greens are looking a little charred. Set aside.

3. Prepare the Pesto Dressing:
In a bowl add the pesto and lemon juice, mix until combined and season with salt and pepper

4. Assemble the Salad:
In a large salad bowl, combine the cooked millet, asparagus, peas, cherry tomatoes and red onion.
Pour the pesto dressing over the salad and gently toss to coat everything evenly.
Add more salt and pepper if needed.

5. Garnish and Serve:
Sprinkle the roasted cashews over the top of the salad.

Serve the Spring Millet Salad warm or cold as a light and refreshing springtime dish.