Millet tabbouleh

Millet tabbouleh

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a great year-round grain salad, which I’ve adapted from a recipe in Rebecca Wood’s book The Splendid Grain. Turn this into a complete meal by adding a can of cooked chickpeas, or some fried tempeh croutons.

Ingredients

Quantity Ingredient
1 cup hulled millet, rinsed in a fine sieve
1/2 teaspoon ground turmeric
extra virgin olive oil
1/2 teaspoon sea salt
1 cucumber, cut into 2 cm cubes
100g cherry tomatoes, halved
10 pitted black olives, sliced
3 tablespoons flat-leaf parsley, roughly chopped
3 tablespoons mint, roughly chopped
50g roasted walnuts, roughly chopped

Dressing

Quantity Ingredient
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
sea salt and freshly ground black pepper

Method

  1. Bring the millet, turmeric and 2 cups water to the boil in a saucepan over high heat. Reduce the heat to low and simmer, covered, for 20 minutes. Allow to sit for 5 minutes, covered, then spoon out into a large bowl. Drizzle with some oil to separate the grains and allow to cool.
  2. To make the dressing, whisk the garlic, oil, vinegar and lemon juice together in a bowl. Season to taste with sea salt and freshly ground black pepper.
  3. Combine the millet, cucumber, tomato, olive, parsley, mint and walnuts in a bowl. Just before serving pour over the dressing and mix to combine.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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