Per serving:
Calories 600 • Total fat 29.1g • Sat. fat 3.7g • Protein 13g • Carbohydrates 71.8g • Sugar 18.8g • Sodium 303mg • Fibre 9.2g
-
50g millet -
1 sweetcorn on the cob -
1 tbsp olive oil -
2 tsp balsamic vinegar -
1 small handful of baby spinach -
1 handful of pea shoots (or baby salad leaves) -
50g cannellini beans, ready to eat -
2 chestnut mushrooms, sliced -
1 small carrot, julienned or grated -
½ small mango, peeled and diced -
3 tbsp beetroot houmous -
1 tbsp sunflower seeds -
2 lime wedges to serve -
Salt and pepper to taste
1. Soak the millet overnight in double the volume of water. Drain and rinse well.
2. Place in a saucepan on the hob. Cover with water and bring to the boil. Lower the heat and simmer for 10 minutes until soft but not mushy. Drain and place in a mixing bowl.
3. Using a sharp knife, slice the corn kernels off the cob and combine with the cooked millet.
4. To make the dressing, combine the olive oil and vinegar in a small dish or glass jar and shake well.
5. Put a bed of millet and sweetcorn in a bowl and arrange the greens, beans, vegetables, and mango around it with a generous dollop of beetroot houmous in the middle.
6. Drizzle with dressing, sprinkle with sunflower seeds, and garnish with lime wedges.
7. Season with salt and pepper.
