CHARGRILLED THREESISTERS-AND-A-NIECE SALAD

“Native American women in Haudenosaunee villages and surrounding communities commonly grew three staple crops: corn, beans and pumpkin or squash. They have great yields, are water wise and grow well together (the corn becomes a trellis for the beans to climb and the pumpkin leaves provide shade). This trio would become known as The Three Sisters, and they show up daily in South African cooking, too. There are many renditions of this salad. Mine is bulked up with millet, a delicious indigenous grain.”

Serves 6

EASY

GREAT VALUE Preparation: 5 minutes Cooking: 30 minutes

millet 150 g ground turmeric 1t vegetable stock 2 cups sea salt and freshly ground black pepper, to taste olive oil 2T baby corn 100 g mixed marrows 1 x 400 g punnet, cut into chunks fine beans 150 g, sliced diagonally and blanched

Woolworths petite herb leaf salad 10 g

For the parsley dressing, blend: Italian parsley 30 g fresh coriander 30 g garlic 1 clove apple cider vinegar ¼ cup olive oil ½ cup honey 4T sea salt and freshly ground black pepper, to taste

1 Place the millet, turmeric and stock in a saucepan. Simmer over a medium heat, stirring occasionally. Season to taste. Once the millet is al dente, drain and set aside until ready to use. 2 Heat a griddle pan and rub the vegetables with olive oil, salt and pepper. Place on the griddle pan and char until cooked but still crisp and bright in colour. 3 To serve, spoon the green dressing onto the veggies and spoon over some of the cooked millet. Enjoy warm or at room temperature topped with the petite herbs. HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Springfield Albariño