Millet Salad

5/8/20241 min read

Ingredients

  • 1 cup Cooked Millet (foxtail, barnyard, little millet)

  • 1 Cucumber, diced

  • 1 Tomato, diced

  • ½ Red Onion, finely chopped

  • ½ Bell Pepper, diced

  • ¼ cup Sweet Corn (boiled)

  • 2 tbsp Pomegranate Seeds (optional)

  • 2 tbsp Fresh Coriander or Parsley, chopped

  • 2 tbsp Roasted Peanuts or Almonds (optional)

For the Dressing

  • 2 tbsp Extra Virgin Olive Oil

  • 1 tbsp Lemon Juice

  • ½ tsp Black Pepper

  • ½ tsp Roasted Cumin Powder

  • Salt to taste

Method

Step 1: Cook the Millet

  1. Rinse the millet thoroughly under running water.

  2. Cook it according to the package instructions until tender but not mushy.

  3. Allow it to cool completely before preparing the salad.

Step 2: Prepare the Vegetables

Wash and chop the cucumber, tomato, onion, bell pepper, and coriander into bite-sized pieces.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, black pepper, roasted cumin powder, and salt until well combined.

Step 4: Assemble the Salad

  1. In a large mixing bowl, combine the cooked millet with the chopped vegetables.

  2. Add the sweet corn, pomegranate seeds, and roasted peanuts or almonds.

  3. Pour the dressing over the salad and toss gently until everything is evenly coated.

Step 5: Serve

Serve immediately, or refrigerate for 15–20 minutes to allow the flavours to blend.

Tips for the Perfect Millet Salad

  • Let the cooked millet cool completely before mixing to keep the salad light and fluffy.

  • Add avocado, feta cheese, or chickpeas for extra richness and protein.

  • Fresh herbs such as mint or parsley add a refreshing flavour.

  • This salad can be stored in the refrigerator for up to 2 days, making it a perfect meal-prep option.