Millet, cabbage & pumpkin seed salad
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.
MILLET, CABBAGE & PUMPKIN SEED SALA