Middle Eastern Spiced Millet with Vegetables and Herbs
Bursting with warm, aromatic spices and fresh, vibrant herbs, this Middle Eastern spiced millet is a nourishing and flavourful dish that’s perfect for any occasion. Enjoy it as a light main course or a wholesome side dish to complement your favourite protein.
Credited to: Coeliac UK
Kcal: 163.0
Serves 8
10 mins prep
10 mins cooking time
Ingredients
- 125g millet
- 250ml water
- 1tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 red onion
- ½ cucumber
- 100g radishes
- 1 red pepper
- 100g cherry tomatoes
- 1 can chickpeas, drained
- 20g fresh mint
- ½ pomegranate, seeded
For the sauce
- 125ml non-dairy yogurt of choice
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and Pepper to taste
- 2 fresh chillies, sliced to serve (optional)
Method
- Wash the millet in a small sieve. Put a pan onto a stove and add the millet, water, coriander and cumin. Bring to a boil and then simmer for 10 minutes, until the water is absorbed and the millet is tender. Mix in 1 tbsp of olive oil and set aside to cool.
- Meanwhile, prep the remainder of the salad ingredients. Peel and thinly slice the red onion. Add to a small bowl and cover with hot water for 2 minutes or so. This will take out some of the pungent flavour of the onion. Drain and add to a large bowl
- Wash and cut the cucumber, radishes and red pepper into small bites. Chop the cherry tomatoes in half. Wash the mint and chop. Drain the chickpeas and rinse.
- Add everything to the bowl. De-seed half of a pomegranate and add the seeds.
- For the sauce, mix all the sauce ingredients together.
- Serve with the sauce on the side and optional chillies.
Nutritional information per serving
Kcal
163
Fat
4.2g
Carbs
24.9g
Protein
6.5g
Fibre
4.8g
Sugars
5.3g
