Millet salad with grilled vegetables
Ingredients
for 4 person
| 250 g | yellow millet |
| salted water, boiling |
| 1 | aubergine, cut in slices of 5 mm |
| 1 | red pepper, deseeded, cut into pieces |
| 1 | yellow pepper, deseeded, cut into pieces |
| 2 tbsp | olive oil |
| ½ tsp | salt |
| 75 g | pitted black olives, cut in half |
| 2 tbsp | liquid honey |
| 2 tbsp | olive oil |
| 1 | organic lemon, grated zest set aside, all of the juice |
| 1 tsp | paprika |
| 1 tsp | dried oregano |
| ¼ tsp | cinnamon |
| ½ tsp | salt |
| a little | pepper |
| 150 g | plain greek yoghurt |
| 1 | spring onion, cut into rings |
| 50 g | smoked almonds, coarsely chopped |
How it's done
Millet
Cook the millet in salted water over a medium heat for approx. 8 mins. Drain the millet and leave to cool.
Charcoal/gas/electric grill
Mix the aubergines, peppers and oil in a bowl, season with salt. Transfer the vegetables to a grill tray. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 8 mins., turning occasionally. Leave the vegetables to cool.
Sauce
Combine the olives with all the other ingredients. Mix in the millet, serve with the vegetables.
To serve
Combine the yoghurt with the reserved lemon zest. Top the salad with the yoghurt, spring onions and smoked almonds.
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