Millet nicoise
It's not only chooks and cattle that delight in a potpourri of grain. Consider the possibilities - cooked quinoa, millet, barley, rye, cous cous or rice for your next salad. Dress them up and transform them into wholesome meals. Tart up grain with strong seasonings and parade a new range of heart-warming, soul-strengthening salads. And they're great served on a bed of lettuce leaves.
Ingredients
1 cup hulled millet
2 cups water
1 cup green beans, top and tail
1 cup yellow beans, top and tail
1 Lebanese cucumber cut into batons
1 small can of tuna, drained and mashed
¼ cup semi-dried tomatoes, sliced
¼ cup black olives
½ cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1 clove of garlic, minced
3 anchovy fillets, chopped (optional)
Sea salt and freshly ground black pepper
¼ cup roasted walnuts, roughly chopped
Method
Wash the millet and place into a pot with the 2 cups of water and salt. Bring to a boil then simmer covered for 20 minutes. When ready, gently spoon out into a large bowl and sprinkle with some olive oil to separate the grains and allow to cool.
In another pot boil water, blanch the green and yellow beans separately then refresh under cold running water. Drain and set aside. Cut the cucumbers lengthwise, remove the seeds and cut into batons. Wwhisk together the olive oil, lemon juice, garlic, anchovy pieces, salt and pepper. Toss the millet, vegetables, tuna, walnuts and dressing together.
To serve
Arrange on a platter studded with the tomatoes and olives.
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