Millet and Veggie Salad

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An empty bowl, plethora of lush and seasonal produce, an array of colorful ingredients and a salad spoon to paint your salad canvas the way you want. That’s how I end up making my salad. I don’t follow any particular recipe, its all about what I have stocked up in my fridge and what I can make out of that. Salad has become an integral part of my daily diet – whether its simple tomato onion salad, a gorgeous Thai salad or a salad where I throw in all my favorite ingredients. This Millet and Veggie Salad is a hearty and sumptuous salad which you can toss up in no time.

This salad celebrates the abundance of winter carrots in the market, the earthiness of the local foxtail millet, the freshness of ruby red pomegranate, fresh greens and a luscious homemade salad dressing. Enjoy the goodness of this beautiful mashup of local ingredients to keep you going through the day.



INGREDIENTS: (For 3 – 4 people)

For the salad:

  • 3/4 cup foxtail millet, cooked according to instructions given in the packet
  • 3/4 cup boiled chickpeas (I cooked chickpeas in pressure cooker with water and salt)
  • 1/2 cup fresh pomegranate arils
  • 1 cup sliced carrots (I used winter red carrots)
  • 1/2 cup chopped bell peppers (I used red and yellow peppers)
  • 1/2 cup shredded lettuce
  • 2 tbsp fresh parsley, finely chopped
  • 1 green chili, finely chopped
  • 1 tsp oil
  • salt, to taste
  • freshly grounded black pepper, to taste

For the dressing:

  • 4 tbsp extra virgin olive oil
  • 2 tsp honey
  • juice of 1 lemon
  • 3 cloves of garlic, finely chopped
  • dash of red wine vinegar
  • salt, to taste
  • freshly grounded black pepper to taste.



For the dressing:

  • In a bowl whisk together extra virgin olive oil, honey, lemon juice and red wine vinegar until well incorporated.
  • Add garlic cloves, salt and pepper and whisk it well and keep in the fridge until ready to use.

For the salad:

  • Preheat you oven to 200 C for atleast 15 minutes. In a bowl toss together carrot slices, oil, salt and pepper and put it on the baking tray and inside the oven to bake for 12 – 15 minutes until its slightly tender.
  • In a bowl toss together bell peppers, shredded lettuce, chickpeas, green chilli, baked carrots, parsley and cooked millets and toss it together.
  • Add salt and pepper according to taste. Do remember the salad dressing has some salt and pepper in it too.
  • Finally put the salad in a bowl, pour the salad dressing, toss it gently, garnish with pomegranate arils and serve.

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