“There is no such thing as not having time to be healthy! You just need to have a few tricks up your sleeve; Millet is one of them! Naturally gluten-free, it takes on any flavour that you add to it, cooks super quickly and is delicious! This is one of my quick, go-to salads after a big day.”


(Serves 2)

  • 1/2 cup of millet
  • 1 cup water
  • 1 medium can of tuna in olive oil (I like the Sirena one)
  • 1 small bunch of bok choy
  • 1 red capsicum
  • 1 avocado
  • 1/4 cup of fresh parsley
  • 1/4 cup of fresh coriander
  • The juice of 1 lemon


  1. Place millet and water in saucepan. Bring to the boil and then reduce to a simmer until cooked through.
  2. While the millet is cooking, finely shred bok choy and mix in with millet towards the end of the cooking process.
  3. Finely dice capsicum and avocado and add to the millet and bok choy.
  4. In another bowl, empty the tin of tuna (along with the oil) and break up flesh with a fork.
  5. Finely chop parsley and coriander and mix in with the tuna.
  6. Add the tuna and herbs to the millet mix and stir well until combined.
  7. Squeeze the juice of the lemon over the salad.
  8. Serve hot or cold.