Roast Pumpkin and Millet Salad

If Millet is unavailable, substitute quinoa or brown rice.

  • 1⁄2 c Organic Hulled Millet
  • 600 g Jap Pumpkin
  • 100 g Green Beans
  • 100 g Raw Cashew Nuts
  • 100 g Rocket or Baby Spinach
  • 70 ml Organic Olive Oil
  • 1 Organic Lemon or Lime (juice of)
  • Salt and Pepper to taste

Slice the pumpkin and roast in a hot oven (210°C), skin on (if the skin is not too tough) for about 25-30 minutes- or until it really starts to brown.

Rinse the millet and then cook in 2 cups of water with a pinch of salt. It will take about 10 minutes- cook until it has softened but is still a bit crunchy.

Roast the cashews in the oven for 8-10 minutes or toast carefully in a dry pan. Slice the green beans and steam- you can steam on top of the millet cooking pot if you’re organised enough! When the millet is cooked throw into a bowl, and stir in the olive oil, lime juice, pepper and salt.

Add the green beans and baby spinach, then gently stir in the pumpkin - serve topped with fresh roasted cashews and a wedge of lime.

Yield
4
Source

Thanks to Sun Hyland for the recipe

Prep Time
45 minutes