This one goes to all of you salad lovers. This is a great option to the green salad which can get a bit boring after a while. Not only do you get your greens but you also get the millet too keep you feeling full for a longer time. If you do not like the taste of millet I suggest to replace millet with whole grain bulgur. It works just as fine.
Millet Rainbow Sala
2 red bell peppers
2 tbsp olive oil ( sunflower oil for those who do not like the taste of olive oil)
170g green beans ( you can also choose frozen if the season is not right)
90g millet or whole grain bulgur
60g frozen garden peas
150g frozen podded edamame ( you will get it in the Asian stores)
½ lemon & zest
Pink Himalayan salt
10g fresh parsley
10g fresh dill
1 tsp brown rice vinegar
1tsp sesame seeds for garnish
Pre-heat oven 170 c.
De-seed the peppers and cut into quarters and put onto a baking tray with olive oil and a pinch of pink salt. Cook for 25 minutes or until soft. Also depending on your own, might take less so take a look every now and than.
Cook the millet or whole grain bulgur as per instruction on the package.
Bring a pan of water with 2 tbsp salt to the boil and drop the edamame beans and peas in for 1 minute – sieve out (do not throw the water out) bring to the boil again and then drop the green beans in for 2-3 minutes. Drain and run under cold water. (this way of cooking them makes them super green and nutritious)
In a blender put half of the peas and edamame beans and half the parsley and dill with lemon juice, pinch salt, brown rice vinegar and olive oil. Blend until a chunky texture.
Take out the blender and mix in the rest of the peas, edamame beans, dill and parsley.
Assemble the salad by mixing the millet through the pea and edamame mixture and mix in the roasted red peppers and green beans.
Serve with a sprinkle of sesame seeds over the top.