Millet + Roasted Vegetable Tahini Salad

30 minutes meal · baby corn · basil · capsicum · cold salad

Prep 4-5 pax

This is a nutritious salad that is delicious, easy to whip up and also stays incredibly well for a day or two. Tahini is full of calcium and good stuff, and teamed with foxtail millet, you’ve got the two parts of nutrition down. Then in enter the roasted vegetables and whilst I’ve used baby corn, capsicum and leeks, you can throw in anything else such as red onions, broccoli, peas, pumpkin, spring onions… the list goes on!

INSTRUCTIONS

1 Take a large pan and place on high heat

2 First toss the baby corn into the pan and sprinkle some salt and allow to roast on the pan

3 Once it is chargrilled well, remove into a bowl and allow to cool

4 Follow the above steps for the peppers and leek

5 Then once the vegetables have cooled down, stir together with the millet and basil and set aside or refrigerate

6 Meanwhile, stir together the dressing and combine with the salad 15 minutes before ready to serve

ingredients

1 cup cooked foxtail millet
200 g baby corn, cut into medium pieces
1 red pepper, cut into medium pieces
1 yellow pepper, cut into medium pieces
1 leek, chopped into 1 inch segments
Salt
Handful of fresh basil leaves, roughly torn up
Handful of toasted almonds

Dressing:
¼ cup tahini
4 tbsp lemon juice
4 tbsp extra virgin olive oil
1 tsp minced garlic
Salt and pepper to taste
Touch of honey (optional)

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