Lentil and Millet Mediterranean Salad
 
 
Hazel & Cacao:
Recipe type: Savoury
Serves: 4
Ingredients
  • ½ cup brown or green lentils
  • ½ cup millet
  • cherry tomatoes, halved
  • kalamata olives
  • crumbled feta cheese or vegan ricotta*
  • large handful of mixed greens of choice, spinach, chard, kale etc
  • roasted capsicum ( optional)
  • drizzling extra virgin olive oil and lemon juice as dressing
  • *you can make your own ricotta by combining 1 packet of firm tofu with 1 cup of fresh basil, juice of 1 lemon and 2 tsp of sea salt. Process in food processor until you get a crumbly ricotta type texture. Full recipe coming soon.
Method
  1. Bring lentils to boil in 1 cup of lightly salted water or vegetable stock. Reduce heat and simmer until water is absorbed.
  2. Cook millet in a separate pot in 1 cup of water. Bring to boil and then reduce to simmer until all liquid is absorbed. Fluff millet with fork. Do not over cook millet as will turn into porridge.
  3. Allow to cool slightly and combine well together in a large bowl.
  4. Add cherry tomatoes, kalamata olives, feta or vegan ricotta, optional roasted capsicum and mixed greens. As much or as little as you like.
  5. Drizzle with a little extra virgin olive oil and lemon. Garlic infused olive oil works quite well if you like your garlic. Will keep in the fridge for a few days. Enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/lentil-and-millet-mediterranean-salad/