Roast Veg and Millet Salad with Smokey Chickpea Croutons

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. 
Ingredients:
200g millet 
400ml hot water 
3 courgettes  
1 red pepper 
2 tomatoes  
8 cloves of garlic 
Salt 
Olive oil 
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 
1tbsp tahini  
1tbsp tamari  
1 tsp sesame oil 
1tsp umeboshi vinegar 
1tsp maple syrup 
2tbsp water 


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. 



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