Sometimes simplicity is the best meal to have. My friend Angeline taught me this salad when I was put on a strict diet. The recipe quickly became a favorite – simple, light, wholesome, fresh and an immense delight to eat. And the health quotient got easily masked in the rainbow of colors and textures!
1 cup mixed millets
½ cup finely chopped onions
½ cup finely chopped tomatoes
¼ cup finely chopped fresh coriander
1 large red capsicum, diced or cut into juliennes
1 green zucchini, diced
1 tablespoon coconut oil
juice of 1 lemon
½ teaspoon paprika
¼ cup toasted pumpkin seeds
¼ teaspoon salt
½ teaspoon pepper
Combine millets with 2 to 3 cups water and bring to a boil over medium low heat. Cover the pan partially and cook, stirring occasionally till millets are tender.
Drain away the liquid and rinse millets under cold water. Drain away all moisture and transfer into a mixing bowl. Set aside to cool.
When the millets have cooled, add in vegetables and toss well.
In a small mixing bowl, combine the ingredients for the dressing and whisk well with a fork.
Sprinkle the dressing over the salad, toss quickly and serve.
Serves 2 – 3
From The Diabetic Cookbook
By Michael Swamy