Mil­let, cab­bage & pump­kin seed salad


CityPress - - T# -

One of our favourite recipes from Eat Ting is this easy-to-make mil­let, cab­bage and pump­kin seed salad. The GI level is low­ered with the use of ap­ple cider vine­gar and it’s a per­fect lunch to pack for work. IN­GRE­DI­ENTS 2 cups pearl mil­let 1 tsp but­ter 1 cup boil­ing wa­ter or stock 1 cup shred­ded red cab­bage 1 spring onion, thinly sliced 3 tbsp pump­kin seeds Freshly ground black pep­per FOR THE DRESS­ING 3 tbsp ex­tra vir­gin olive oil 2 tbsp ap­ple cider vine­gar 1 tsp minced fresh ginger Salt and pep­per to taste Toast the mil­let in a medium saucepan, tak­ing care not to burn it (about 3 min­utes). When it is golden, toss in a tea­spoon of but­ter. Boil the stock and add to the toasted mil­let, cover the pot and re­duce heat. Sim­mer un­til wa­ter is ab­sorbed and mil­let is cooked (about 15 min­utes). Set aside to cool. In a small bowl, whisk to­gether oil, vine­gar and ginger to make dress­ing. Sea­son to taste. Com­bine the mil­let, cab­bage, spring onion and dress­ing. Grind some black pep­per over it and sprin­kle with pump­kin seeds. Serves four. TIP This salad is de­li­cious with a hand­ful of spekboom leaves tossed in just be­fore serv­ing.


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