If you’re bored with quinoa, why not give another grain a try? Millet is also gluten free, high in fiber and protein, and has a very mild flavor that makes it adaptable to a multitude of recipes and cuisines. Ras El Hanout, the traditional Moroccan spice blend, lends this salad a punch of flavor and a hint of spicy heat- the perfect foil for cooling watermelon and radishes. This salad tastes light and fresh, making it ideal for summer. It works perfectly as a vegetarian or vegan entre, or as an accompaniment to grilled chicken or fish.
By Elizabeth Palmer Starnes
Total Time: 40 minutes
- 2 cups millet, cooked per package instructions, and cooled
- 1 tablespoon Ras El Hanout spice blend
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon agave
- 2 scallions or spring onions, white parts thinly sliced
- 6 radishes, thinly sliced into circles
- 4 stalks celery, thinly sliced into half moons
- ½ cup chopped watermelon
- Salt and black pepper to taste
- Micro-greens, fresh chopped mint, lemon zest, and hemp hearts, to serve
- In a small bowl, mix the sliced spring onions with a pinch of salt, and massage it with your hands. This tenderizes the onions and makes them less bitter.
- In a large bowl, toss the millet with the Ras El Hanout, olive oil, lemon juice, and agave, and a generous pinch each of salt and pepper. Season to taste with more lemon juice or olive oil as needed. Spread this mix evenly on a large platter.
- Over the salad, arrange the spring onions, radishes, celery, and watermelon. Sprinkle over the micro-greens, fresh mint, lemon zest, and hemp hearts, and a sprinkling of salt and pepper. Drizzle the whole platter with a bit of olive oil, and enjoy!