| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | A to z of f, Ew | 1 | servings | |
INGREDIENTS
| 100 | g | Millet granules; (4oz) |
| 400 | ml | Vegetable stock; (use stock cube) |
| ; (14fl oz) | ||
| 1 | tb | Sunflower oil |
| 1 | Clove crushed garlic | |
| 1 | tb | Roughly chopped whole almonds |
| 1 | Mango; peeled and chopped | |
| 100 | g | Cooked tinned chickpeas; (4oz) |
| 1 | bn | Fresh watercress |
| 1 | tb | Chopped parsley |
| 1 | Pepper; red, yellow and | |
| ; green | ||
| 1 | bn | Spring onions; finely sliced |
| 1 | Lemon; juice of | |
| Salt and pepper | ||
| 1 | Bottle red wine to serve a few glasses | |
| ; with the salad | ||
| Loaf of wholemeal country bread | ||
| Bowl of mixed salad leaves |
INSTRUCTIONS
FOR THE SALAD Heat a large frying pan and add the oil. As soon as is hot add the millet granules and chopped almonds and saut. 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 salad into a large mixing bowl to cool down while you prepare the salad ingredients. Mix all the ingredients together in a large mixing bowl and then combine with the roasted cooked millet. Season with salt and pepper and then serve in a large salad dish. Serve a glass of wine with this salad to aid digestion and some warm crunchy wholemeal bread accompanied by some fresh crisp salad leaves. Converted by MC_Buster. Per serving: 567 Calories (kcal); 21g Total Fat; (31% calories from fat); 14g Protein; 92g Carbohydrate; 4mg Cholesterol; 2776mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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