Ingredients
MILLET
1.5 cup Millet granules
4.5c Vegetable stock
1 tb Sunflower oil
1 Clove crushed garlic
FOR THE SALAD
1 Mango; peeled and chopped
1can chickpeas
1 bn Fresh watercress or aragula
2 TBsp Chopped parsley
1 orange bell pepper
1 green bell pepper
3 greeen onions; finely sliced
2 Lemons; juiceed
1/4 cup olive oil
Salt and pepper
Preparation
Heat oil in a medium size sauce pan add the millet granules and chopped almonds and saute for 4-5 minutes, stirring all the time. Once the millet has turned golden brown add the crushed garlic and vegetable stock very slowly. Cover with a lid and leave to simmer slowly for 20 minutes or until the millet has absorbed all of the stock and is soft. Pour the millet into a large mixing bowl to cool down.
Whisk together the lemon juice and olive oil until combined season to taste w salt and pepper.
Mix all the remaining ingredients together in a large mixing bowl and then combine with the roasted cooked millet.
Poor dressing over salad and toss to combine. Serve cold or at room temperature.
