Roasted Millet Salad with Mango, Chickpeas And Watercress
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Yield: 1 Ready in 1 hours
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|1 Bottlered wine; to serve a with the salad|
|400 mlVegetable stock; (use stock (14 fl oz)|
|1 bnFresh watercress|
|1 tbSunflower oil|
|1 Red Pepper; and yellow and green|
|FOR THE SALAD|
|100 gMillet granules; (4oz)|
|1 Clovegarlic; crushed|
|1 Mango; peeled and chopped|
|1 tb; Roughly chopped whole|
|1 Lemon; juice of|
|Salt and pepper|
|Bowlmixed salad leaves|
|100 gCooked tinned chickpeas|
|1 tbChopped parsley|
|1 bnSpring onions; finely sliced|
Roasted Millet Salad with Mango, Chickpeas And Watercress Preparation
Heat a large frying pan and add the oil. As soon as is hot add the millet granules and chopped almonds and saute for 4-5 minutes, stirring all the time. Once the millet has turned golden brown add the crushed garlic and vegetable stock very slowly. Cover with a lid and leave to simmer slowly for 20 minutes or until the millet has absorbed all of the stock and is soft. Pour the millet salad into a large mixing bowl to cool down while you prepare the salad ingredients. Mix all the ingredients together in a large mixing bowl and then combine with the roasted cooked millet. Season with salt and pepper and then serve in a large salad dish. Serve a glass of wine with this salad to aid digestion and some warm crunchy wholemeal bread accompanied by some fresh crisp salad leaves. Per serving: 567 Calories (kcal); 21g Total Fat; (31% calories from fat); 14g Protein; 92g Carbohydrate; 4mg Cholesterol; 2776mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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