This salad is a fantastic example of how you can balance a vegetarian meal. Millet is a great gluten free alternative that is similar to cous cous when cooked and is rich in iron, phosphorus and B vitamins, not to mention it also has an impressive amino acid profile for a grain. In this recipe I have used turmeric in the cooking liquid which has phenomenal anti-inflammatory properties. Broccoli is an excellent addition to salads as it is high in vitamin c, vitamin A and calcium. Chickpeas are a nutrient powerhouse making this meal balanced with its protein content as well as providing plenty of iron, calcium, B vitamins and magnesium.
1 cup raw millet
2 cups vegetable stock/water
1/2 teaspoon salt
1 teaspoon ground turmeric
2 x head broccoli cut into florets, stalks
sliced and quartered
1/4 cup sunflower seeds
1/4 cup pine nuts
1/4 red onion, diced
1 cup cranberries
1 green chilli, finely sliced (remove seeds for less spice)
1/4 cup parsley, chopped
1 x can chickpeas, rinsed and drained
4 large handfuls of rocket
¼ cup goat/feta cheese
1 small clove garlic, 1 teaspoon Dijon mustard, 4 tablespoons olive oil, 1 tablespoon apple cider vinegar, salt and pepper.
Heat a fry pan on low heat and toast the raw millet until it starts to make a popping sound – or is lightly browned, approx 5 minutes. In a saucepan heat the vegetable stock/water until just boiling. Add the millet, salt and turmeric and stir. Once this begins to boil, turn the heat to low, cover with a lid and simmer until all the liquid has been absorbed. Remove from the heat and let sit for 10minutes for before fluffing with a fork.
Meanwhile, lightly steam the broccoli florets and stalks until just tender. Add the sunflower seeds and pine nuts to the fry pan and lightly toast. Set aside.
Combine the millet, broccoli, sunflower seeds, pine nuts, onion, cranberries, chilli, parley, chickpeas and rocket. Pour over the dressing, crumble over the goats cheese/feta.