We are a family of picky eaters – for starters, we are fairly healthyish and want loads of protein and vegetables in each meal. We sway towards naturally gluten free food and personally prefer vegetarian food. The family want nutrient dense food that is not bulky and it needs to look good and taste even better. I would like one pot meals if possible and do it in a minimum amount of time especially during summer, as I would like to spend more time tending to the garden. It is a tall order and I created this recipe for weekday lunches as it ticks all those boxes!
INGREDIENTS
1 cup of millet
400g tin of beluga lentils, drained and rinsed well
100g of tender spinach leaves, washed and finely chopped
200g cherry tomatoes, cut in half
2-3 spring onions, washed and finely diced
1 red pepper, core removed and finely diced
150g sunflower kernels, dry roasted
2-3 sprigs of coriander leaves, washed and finely chopped
1 pinch of turmeric powder
For the dressing:
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons good quality extra virgin olive oil
1 teaspoon Sriracha sauce or sambal oelek
Freshly ground black pepper
Salt to taste
METHOD
In a sauté pan, toast the millet on medium high heat for five minutes. Add 370ml water to a saucepan and a pinch of turmeric along with half a teaspoon of salt. Mix in the toasted millet and cook on low heat for 15 minutes.
Measure all the dressing ingredients into a jar or a bowl and whisk well.
Once millet is cooked, add the spring onions and spread out the millet to cool on a platter or large bowl. Pour the dressing and mix all the other ingredients. Adjust seasoning to suit your taste.
Serve at room temperature. Serves 3-4.
