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Zucchini Millet Salad

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by Nathalie
Step by step recipe - 35 Min
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March 11, 2019

Eat less from a box and more from the earth

With those beautiful colours I don’t only want to eat more greens but I also get really excited about spring being just around the corner! This zucchini millet salad is full of amazing flavours. The secret is the herb dressing which is super aromatic and fresh. The millet soaks up the dressing after a few minutes, which makes the salad also very juicy.

The salad is perfect as a meal on it’s own and you can even pack leftovers for next days lunch to work. It’s also a great side to any main meal you might be making such as chicken or salmon.

I love millet! I actually haven’t cooked with it in a while but this combination inspires me to use it more again. It’s a glutenfree pseudo grain which has a very creamy texture and nutty flavour.

This is such an easy recipes that comes with so much flavour and nourishing ingredients.

This zucchini millet salad surely is a must for this spring and summer season!

xx

Nathalie

Serves 2
Cooks in 35 Minutes
Difficulty Easy

INGREDIENTS

100 g Millet
250 g Zucchini
1 tbsp Olive oil
To taste salt & pepper
1 handful fresh herbs, parsley and coriander
Juice of 1/2 lemon
Dash of chili
1/2 tsp maple syrup
30 g olive oil
A few leaves fresh mint
1 tbsp pumpkin seeds

Method:

Cook the millet in 180g water until all the liquid is absorbed. I like to add a bit of vegetable broth powder to give it a bit more flavour but it's not necessary.

Cut the zucchini in slices. They shouldn't be too thin or too thick. Place them into a pan with 1 tbsp olive oil and add some salt and pepper. Fry the zucchini for about 7 minutes until tender. They should still be a bit crunchy.

For the dressing, place the herbs, chili, maple syrup, olive oil and salt into a blender and mix until smooth. Add some water if you need more liquid.

Place the zucchini and millet into a salad bowl. Add the dressing and mix. Sprinkle some pumpkin seeds and mint leafs on top.

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