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. 
200g millet 
400ml hot water 
3 courgettes  
1 red pepper 
2 tomatoes  
8 cloves of garlic 
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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