Lentil and Millet Mediterranean Salad
Thought it was about time I shared a savoury recipe on the blog. I figured that since many people are now back at work it would be a good time to share one of my favourite go to salads for work lunch. It’s hearty and filling and combines two of my most favourite things: lentils and millet.
I want to spend a little time talking about millet today. Millet is not a well-known grain but I love it. My mother in law first introduced me to millet. She makes the most amazing millet porridge layered with tons of fruit. Even though she has shared her millet porridge secrets with me, I cannot seem to make mine anywhere near as good. Thankfully millet is more versatile than porridge and I love to use in salads and even baking. It has a beautiful mild flavour that is easily paired with so many flavours. Millet is naturally gluten free and is a great alternative to quinoa. I really do prefer millet over quinoa and find myself swapping quinoa for millet in many recipes. Like many whole grains millet is loaded with fibre but is also known for its prebiotic qualities, which means it helps with the absorption of minerals from your food. Some studies have even shown millet to be beneficial in treating and preventing respiratory problems like childhood asthma.
The pairing of lentils and millet in this salad makes for a great protein packed filling meal, perfect for busy days at work. I usually make a bigger batch that will last Maddy and I for a couple of days. I hope you enjoy this salad as much as I do.
|Lentil and Millet Mediterranean Salad|| |
- 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.
- Bring lentils to boil in 1 cup of lightly salted water or vegetable stock. Reduce heat and simmer until water is absorbed.
- 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.
- Allow to cool slightly and combine well together in a large bowl.
- Add cherry tomatoes, kalamata olives, feta or vegan ricotta, optional roasted capsicum and mixed greens. As much or as little as you like.
- 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!