Millet salad with peaches, fennel, carrots and dates

Name: Millet salad with peaches, fennel, carrots and dates
Prep time: 10 min
Total time: 10 min
Yield: 2 servings or 1 large
Ingredients: 1 cup millet; ½ orange; 2 cups water; 2 tbsp almond butter; 2 large peaches; 2 tbsp raw honey; 1 fennel; or or maple syrup; ½ cup carrots; 2 tbsp pine nuts

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Total Time
10 mins
Servings
2 servings or 1 large
Calories
501 kcal
Course
Salad
Cuisine
Mediterranean, Middle Eastern

Millet salad with peaches, fennel, carrots and dates

Iris Warren

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Lovely salad bowl with cooked millet in a orange almond paste dressing.

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Ingredients

Servings

1 cup millet
½ orange
2 cups water
2 tbsp almond butter
2 large peaches
2 tbsp raw honey
1 fennel
or or maple syrup for vegan
½ cup carrots
2 tbsp pine nuts

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Instructions

Wash the millet, best to use a sieve and running water. This water is not the water mentioned in the ingredient list, that is for cooking the millet.
Put the millet with water in a cooking pan. Let it cook softly with the lid on for 19 minutes. When cooked leave it in the pan with the lit open. It will still absorb some water.
Squeeze the half orange. Mix with the honey (or maple syrup). Mix with the millet.
Add the almond paste and mix. Don't bother mixing it wit the honey and orange first, that 'll just be too sticky.
Grate the fennel bulb and the carrots. Cut the dates in small pieces. Mix with the millet.
Spoon the salad onto plates and top with the dates and pine nuts. Optional: roast the pine nuts before servng