Middle Eastern Spiced Millet with Vegetables and Herbs
- Serves:
- 8
- Course:
- Dinner, Lunch
- Prep:
- 10 mins
- Cook:
- 10 mins
- Total time:
- 20 mins
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
Nutritional Information
-
KCal
163 -
Protein (g per Serving)
6.5 -
Carbohydrates (g per Serving)
24.9 -
Fibre (g per Serving)
4.8 -
Fat Contents (g)
4.2 -
Sugars (g per serving)
5.3
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.