Kodo Millet Power Salad

Ingredients

• 1 cup cooked kodo millet (cooled)
• 1 cup chickpeas (cooked or canned, pat dry)
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely diced
• Handful of mint and coriander
• Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp cumin, salt, pepper, pinch of chilli

Method

1. 1

   Roast chickpeas: toss with 1 tsp oil and salt, roast at 200°C for 20 minutes until crispy. Cool.

2. 2

   Cook kodo millet: 1 cup millet + 2¼ cups water, simmer covered 20 minutes. Cool to room temperature.

3. 3

   Whisk together all dressing ingredients.

4. 4

   Combine millet, cucumber, tomatoes, red onion and fresh herbs in a large bowl.

5. 5

   Add roasted chickpeas and pour over dressing. Toss gently.

6. 6

   Taste and adjust seasoning. Serve immediately or refrigerate up to 2 hours.