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Millet Salad with Seasonal Vegetables and Satay Sauce


This salad is super healthy, delicious and filling. It gives you all the nutrition you need in a meal.

1 cup of millet

fresh seasonal vegetables (choose your favourites!)

2 tablespoons of peanut butter

1 can of coconut milk

1 piece of ginger (1,5 cm)

1 garlic clove

1 chili (depends on how much spice you can handle)

1 tablespoon agave syrup

½ teaspoon of curry powder

coriander (optional)

2 limes

salt

First boil the millet (one cup of millet/ 2 cups of water), add a little bit of salt. Cook it until all the water is gone and let it get cold.

While the millet is cooking start the satay sauce:

Chop the garlic, the ginger and the chili (depends on how much spice you can handle… try the chilly first and then start with a tiny piece. You can still add some more afterwards).

Heat the coconut milk in a small pot, add the garlic, ginger and chili, and wait till it starts boiling. Turn down the heat a bit and add the peanut butter. Stir well until the peanut butter has melted.

Then add the juice of one lime, the curry powder, some salt and the agave syrup.

Play with the spices, the salt, the syrup and the lime until you get the taste you prefer - some like it sweet, some spicy, some sour…

Leave it on the stove for 5 more minutes to let the flavours merge.

While the sauce and the millet are cooling down start chopping the vegetables.

I always go for 2 or 3 different seasonal and fresh vegetables, now in July I decided for red peppers, carrots and celery. Just choose the ones you like most!

Arrange everything in a bowl: first the millet, then the vegetables and the sauce on top. You can still sprinkle some extra lime on top, add some coriander and/or peanuts as a topping.

Bon appétit!

What I love most about this salad is the variety. You can make it look and taste different every time - just change the base (you can use other grains, or also puy lentils for example) or the vegetables and this salad will never get boring.

text and image by Gianna Thiess

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