A hearty, nutritious vegetarian salad featuring earthy roasted root vegetables, fluffy millet, and protein-packed chickpeas, all tossed in a vibrant lemon and fresh herb dressing. A perfect, well-balanced meal for any day of the week.
Zutaten
- 200g millet
- 500ml vegetable broth or water
- 300g carrots, chopped
- 250g parsnips, chopped
- 200g pre-cooked beetroot, chopped
- 1 red onion, cut into wedges
- 400g can of chickpeas, rinsed and drained
- 50g pumpkin seeds, toasted
- 60ml extra virgin olive oil
- 45ml fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 20g fresh parsley, chopped
- 10g fresh mint, chopped
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. On a large baking tray, toss the carrots, parsnips, and red onion with 30ml of olive oil, salt, and pepper. Roast for 20 minutes.
- 2.Add the chopped beetroot to the baking tray and roast for another 10-15 minutes, until all vegetables are tender and slightly caramelized.
- 3.While the vegetables are roasting, cook the millet. Rinse the millet under cold water, then add it to a saucepan with 500ml of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until the liquid is absorbed. Fluff with a fork.
- 4.Prepare the dressing by whisking together the remaining 30ml of olive oil, lemon juice, minced garlic, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
- 5.In a large serving bowl, combine the warm cooked millet, roasted vegetables, chickpeas, fresh parsley, and fresh mint.
- 6.Pour the lemon-herb dressing over the salad and toss gently to combine everything well. Serve warm, garnished with toasted pumpkin seeds.
Nährwertinformationen
Warum dieses Rezept
This recipe is packed with nutritional benefits. It combines high-fiber root vegetables and millet for sustained energy and digestive health, with plant-based protein from chickpeas. Healthy fats from olive oil and pumpkin seeds support heart health.
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