Nourish - Millet Salad with Roasted Peppers, Red Onions, Garlic and Seared Courgette
This naturally gluten-free dish combines the sweetness of roasted peppers with the pungency of basil oil to give a fresh kick to this millet salad.
- Preheat oven to 180 degrees Celsius/gas mark 4.
- Prepare the peppers by cutting in half and de-seeding them.
- Cut the onion into wedges and arrange with the peppers and garlic (skin on) and sprinkle with a small amount of olive oil and oregano.
- Place in an ovenproof dish to roast for about 30 minutes.
- Meanwhile, make the basil oil by blanching the leaves for no more than 10 seconds in boiling water before dunking them immediately into ice-cold water.
- Drain and pat dry with kitchen paper.
- Place the basil, salt and olive oil in a blender and blend until smooth
- Slice the courgettes length-ways with a knife or mandolin into thin ribbons. Brush each strip with oil and sear on a cast-iron skillet for a few minutes each side until scorched lines from the griddle form. Allow to cool.
- When the roasted peppers have cooled from the oven, slice them into strips, remove the skins from the garlic and chop finely
- Arrange the cooled courgettes and roasted vegetables on a plate with the millet and garnish with fresh oregano (if available) and drizzle with basil oil.
This recipe can be simplified by preparing all the vegetables in small cubes and roasting together.
Millet is a small yellow grain that has a slightly nutty flavour. It provides a great supply of nutrients, including magnesium, potassium, zinc, copper, manganese and B vitamins.
Peppers are bursting with vitamin c, b vitamins and beta-carotene (the precursor to vitamin A).
We need vitamin A for healthy skin and mucous membranes, our immune system, and good eye health and vision.