I use foxtail millet often at home – a great gluten free grain for upma, sub for broken wheat grain or quinoa. This time, I wanted some colour to I cooked the millet with a pinch of turmeric powder, some garlic cloves and ginger to infuse some flavour and then tossed with fresh salad leaves, an avocado, some other complements that depend on your fridge. The dressing is the perfect Indian summer one – fresh mangoes pulped down, with olive oil (extra virgin), salt, pepper, coriander leaves, honey and lastly – some spicy ginger juice squeezed out of the gratings, that eventually get thrown into the millet cooking pot!
This, like all other salads, is flexible in which you can add nuts, seeds, other fresh items like peppers, olives, jalapeno, tofu, paneer, cheese (imagine a burrata or goat cheese!)… you get the gist!