Roast veg and millet salad with smokey chickpea croutons
Roast Veg and Millet salad with Smokey chickpea croutons and a Tahini Miso dressing
This delicious salad can be made with whatever vegetables are in season. In the winter it is great with roasted squash, sweet potatoes and onions.
400ml hot water
1 red pepper
8 cloves of garlic
1/2 a head of lettuce or other salad greens
For the chickpea croutons:
2 tins of chickpeas:
1tbsp olive oil
1tbsp of tamari
1tsp garlic powder
1tbsp smoked paprika
For the dressing:
2 tsp sweet white miso
1 tsp sesame oil
1tsp umeboshi vinegar
1tsp maple syrup
First of all rinse the millet and dry roast in a saucepan. Once the millet starts to smell toasted add the hot water and a pinch of salt. Cover and cook for ten minutes until all the water is absorbed. Fluff with a fork and drizzle with a bit of olive oil and leave to cool.
Meanwhile chop the vegetables into large chunks and peel the garlic cloves and leave whole. Toss these with olive oil and a pinch of salt and roast in the oven for 45 minutes .
Mix the chickpeas with the olive oil, tamari, garlic powder and smoked paprika . Spread on a baking sheet and bake in the oven until beginning to turn crispy, about 20 minutes. Checking and turning the chickpeas a couple of times.
To make the dressing , mix all the dressing ingredients in a jar and give a good shake.
Chop the lettuce
In a large bowl mix the millet, roast vegetables and lettuce and dressing. Top with the crispy chickpea croutons. Enjoy.
- Tori Strong