“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.”
Ingredients
- 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
Method
- Place salmon fillet on a baking tray.
- 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.
- 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.
- Flake salmon fillet into smaller pieces and mix through millet.
- Add in cherry tomatoes, lemon zest and spinach. Mix well.
- Add a generous drizzle of olive oil and the lemon juice.
- Finish with lots of freshly ground black pepper.
