Instant happiness on a plate! This salad balances hot and cold and taste wonderful!
Millet salad & TCM
Millet is a great gluten-free replacement of couscous. In traditional Chinese Medicine (TCM), millet is considered a cooling food that nourishes yin in our body (good in summers!) by building fluids and moistening dryness. It clears heat and eliminates toxins from the body. The zucchini and orange also have cooling qualities.
Yet, by roasting some ingredients and adding some warming ingredients like cayenne, paprika, ginger and cinnamon, we have a nice balanced salad that’s refreshing on a summer’s day, yet supportive to our digestive system.
- 50 g dry millet
- 200 g carrots, peeled & chunky
- 1 red bell pepper, chunky
- 1 zucchini, sliced
- 1 small onion
- Handful of almonds
- Optional: 1 tsp smoked paprika
- Handful of flat parsley, chopped
- Handful of rocket/rucola
For the dressing:
- 1 orange
- 100 ml sunflower oil
- 1 tsp apple cider vinegar
- 1 tsp caraway
- 1 tsp honey
- 1 orange, juiced
- 2 tsp paprika powder
- 1 tsp cayenne
- 1 tsp grated ginger
- 1 tsp cinnamon
- Roast the carrots and bell pepper with olive oil and salt in the oven at 220 degrees. Ensure that each vegetable is on its own tray, so they each have their own baking time.
- After 20 minutes, check to see if they are golden, with a little burn here or there. Stir and continue to bake for another 10-15 minutes at 200 degrees until they are fully roasted.
- Grill the zucchini in a hot grill or frying pan.
- Meanwhile, boil the millet in water with salt until done.
- Strain and rinse the excess starch out. Let the millet cool down.
- Peel and cut 1 orange into equal wedges without the peel. Keep aside for later.
- Squeeze the juice of the other orange into a bowl and whisk into a dressing together with the apple cider vinegar, sunflower oil, caraway, honey, cayenne, ginger, cinnamon and salt.
- Roast the almonds for about 10-15 minutes in the oven at 160 degrees with some sunflower oil, salt and optionally smoked paprika.
- Mix the dressing into the millet and add the vegetables and orange pieces.
- Taste if the salad is juicy and flavorful. Add some more oil, vinegar or salt to taste.
- Garnish with parsley, rocket and the roasted almonds.
Very nice on a summer buffet with different salads, a vegetarian grill party or for a picnic in the park. Make sure you store the almonds separately and only add them just before serving. This way, they’ll stay nice and crispy. Combines well with fresh counterparts, like a green salad with butter lettuce, spring onions, herbs and cucumber.
Want to buy Stephanie's book?
Mundekullas Gröna Kök, won the Gourmand Cookbook Awards 2021 for Best Vegetarian Cookbook in Sweden and Best Hotel Cookbook in the World. The book features more than 70 vegan and vegetarian recipes and 10 chapters on playing with flavors and textures, how to design and plant-based meal or buffet, the love for cooking farm-to-table. Buy the book here
More recipes and inspiration from Stephanie Verstift
- Lukewarm gnocchi with broccoli, spinach, radish & tarragon
- Panzanella with fennel, orange & plums
- Back to Basics – How to eat sustainable, plant-based and delicious?
- The most important ingredients for creative cooking – love & curiosity!
Yoga classes online to do before the lunch
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Mundekulla retreat center
Mundekulla is an ecological course and retreat center in the Småland countryside. At Mundekulla, people meet for courses, conferences and festivals, focusing on personal development, mindfulness, creativity, nature and of course beautiful nutritious food! Since its start over 20 years ago, the center has been built on sustainable principles. With traditional building methods and green energy, as well as with a focus on social justice and promoting various peace projects. The whole idea with Mundekulla is to create and co-create learning, art, music, community and health. The best thing is all the wonderful, meaningful encounters with other people. That's the core. Find out more at mundekulla.se
Photo: Elaine Lilje