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.