“Millet is becoming one of my favourite foods when I want something a bit more ‘carb-y’. It’s naturally gluten free, is super simple to cook and has a beautiful nutty flavour. It resembles the texture of cous cous, but is much gentler on our digestive system. This dish is great hot or cold the next day as a salad.”


  • 1 cup of unhulled, organic millet
  • 2 cups of vegetable stock
  • 1 fillet of salmon (about 150g)
  • 8 – 10 cherry tomatoes
  • 2 big handfuls of baby spinach
  • 2 teaspoons of grated lemon zest
  • Juice of half a lemon
  • Freshly ground black pepper
  • Olive oil to finish


  1. Place salmon fillet on a baking tray.
  2. Roughly chop cherry tomatoes and place around salmon. Bake in a 180 degree oven for 15 – 20 minutes or until salmon is cooked and tomatoes are bubbling.
  3. While your salmon and tomatoes are cooking, place the millet and vegetable stock in a saucepan and bring to the boil. Reduce to a simmer until all vegetable stock is absorbed.
  4. Flake salmon fillet into smaller pieces and mix through millet.
  5. Add in cherry tomatoes, lemon zest and spinach. Mix well.
  6. Add a generous drizzle of olive oil and the lemon juice.
  7. Finish with lots of freshly ground black pepper.