Here's a delicious nutritious salad which can be enhanced with salad leaves, (baby kale, red sorrel, grillrocket) and topped with grilled chicken or salmon for a main course, or served as a side with grilled meat or fish (for non-vegetarians).
Add 2 -3 peeled, chopped red or orange carrots and parsnips to the vegetable mix for more variety and texture.
Millet is being touted as the new super grain and not just for tackling obesity and malnourishment. As was pointed out recently on the ABC programme, A Country Breakfast, researchers also hope it can help farmers battling dry conditions. While consumers have embraced other ancient seeds and grains such as quinoa, farro and freekah, an Australian researcher is now hoping we'll embrace millet. Joanna Kane-Potaka's work to bring millets to mainstream has even attracted praise from Australia's Foreign Minister, who described the work as having the ability to "transform society". Learn more about millet here.
- Prep Time : 25 minutes
- Cook Time : 40 minutes
- Yield : 6 -8
- millet - 1 cup (200g)
- water - 2 cups (500ml)
- salt - 1/4 teaspoon
- beetroots - 2 medium, wrapped in foil
- kumara - 1 medium, about 350g, peeled and cut into chunks
- red onion - 1 large, peeled and sliced into crescent shapes
- red capsicum (sweet pepper) - 1 large, cut into chunks
- extra virgin olive oil - 2 - 3 tablespoons, chopped
- cumin - 1 teaspoon
- sumac - 1 teaspoon
- fennel seeds - 1 teaspoon
- smoked paprika - 1/2 teaspoon
- chilli flakes - 1/4 teaspoon
- extra virgin olive oil - 3 tablespoons
- fresh orange juice - 3 tablespoons, preferably blood orange
- sherry vinegar - 1 1/2 tablespoons
- Dijon mustard - 1 teaspoon
- garlic - 2 cloves, crushed
- coarse sea salt and freshly cracked pepper - to taste
Lightly toast the millet in a medium-large non-stick frying pan for 5 -6 minutes. Add the water slowly - be careful because it will froth up. Throw in the salt.
Let simmer slowly, covered, for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes. Remove from heat and set aside.
Preheat the oven to 200degC (180degC fan-forced).
Place all the vegetables, except for the beetroot, in a roasting pan. Drizzle with olive oil and sprinkle with the spices and a little sea salt. Use your hands to massage the oil and spices into the vegetables. Place the beetroot on a separate small baking tray.
Roast the vegetables for 20 -25 minutes or until cooked, turing occasionally with tongs. The beetroot will require another 10-15 minutes. Test beetroot with a small sharp knife. Remove from oven with tongs, take off foil and leave to cool slightly. Slip off skins, then cut into eighths. Drizzle with some of the salad dressing. Set aside.
Break up any lumps in the millet with a wooden spoon and place in a large serving bowl. Add the roasted vegetables and beetroots. Toss gently together with the Dressing.
For the Dressing: whisk together all the ingredients or shake together in a jar. Taste for seasoning.