If you’re not so much a fan of millet (I wouldn’t know why you wouldn’t be, if I’m honest, it’s a deliciously crunchy and nourishing grain), feel free to serve this ultimate spring bowl with couscous, quinoa, rice or perhaps even pasta if you’re after comfort food.
I was thinking to use feta cheese before I decided to use halloumi, I am sure the bowl tastes just as good with salty feta cheese or perhaps some soft and tender mozzarella. Obviously, you could also simply leave out the cheese for a vegan spring bowl!
As fas as the dressing is concerned, the raspberry vinegar does the job! However, if you can’t find any or don’t want to spend money on a vinegar just for this salad, feel free to make a simple olive oil and balsamic vinegar vinaigrette, or use white wine vinegar to make the tahini dressing below.
Whatever you decide to put into your ultimate spring abundance bowl: Enjoy it, and let’s together cross our fingers for warmer temperatures very soon!
Love,
Lea Lou
Millet salad with green asparagus, fried halloumi and a raspberry tahini dressing
For two servings.
For the dressing:
2 tbsp high quality olive oil
1 tbsp tahini
1 tbsp raspberry balsamic vinegar
2 tbsp lemon juice
1 tbsp grated lemon zest
Sea salt and black pepper, freshly ground
For the salad:
125 g millet
Olive oil
Sea salt and black pepper, to taste
75 g chickpeas (can)
125 g cucumber
1 handful fresh mint leaves
1 handful raspberries
175 g green asparagus
225 g halloumi cheese
Sprouts, to serve (optional)
Method:
Start with making the vinaigrette by whisking together all ingredients and seasoning the vinaigrette with salt and pepper to taste.
In a small saucepan, bring to a boil 300 ml lightly salted water. Rinse and drain the millet, add it to the boiling water, reduce the heat to a medium level and allow the millet to simmer for 10 minutes until the water is absorbed (follow package instructions for exact result). Remove the saucepan from the heat, allow the millet to soak for another 5 minutes, then stir in 1 tbsp olive oil and season with salt and pepper to taste.
Rinse and drain the chickpeas, stir into the millet.
Wash the cucumber, slice it lengthwise and remove the core with the help of a spoon. Chop the cucumber into 0,5 cm thick pieces.
Wash, dry and chop the mint. Wash the raspberries.
Wash the asparagus, remove any fibrous ends. Heat a pan over medium heat, add a dash of olive oil, then sauté the asparagus from all sides until lightly brown and cooked.
In another pan, heat 1 tbsp olive oil. Cut the halloumi in slices, fry the halloumi from both sides until golden-brown and cooked.
Arrange all ingredients in two bowls, drizzle with the vinaigrette, sprinkle with some sprouts (optional) and serve immediately.
