Utilise the power of Proso millet and make this fresh colourful salad to impress your loved ones.
PROSO SALAD
Ingredients
1 cup proso millet
Salt to taste
Dressing
¼ cup tahini
2 tbsps red chilli sauce
½ lemon
Salt to taste
Crushed black peppercorns to taste
2 tbsps extra virgin olive oil
Salad
2 cups arugula leaves
6-8 cherry tomatoes halved
1 small white onion cut into small cubes
1 small English cucumber cut into small cubes
1-2 fresh jalapenos sliced
Red radish strips as required
5-6 pickled capers
2 tbsps boiled sweet corn kernels
2-3 Bocconcini
Method
1. Wash the proso millet and soak it with sufficient water for 2-3 hours. Drain and transfer into a deep pan. Add 2¼ cups water and salt and mix well. Cover and cook till the mixture comes to a boil. Discard the scum cover again reduce the heat to low and cook for 8-10 minutes.
2. Switch the heat off transfer in a bowl and allow to cool completely.
3. To make the dressing take tahini in an air tight container add red chilli sauce squeeze the juice of lemon add salt crushed black peppercorns and olive oil. Cover with a lid and shake till everything is well combined.
4. To make the salad arrange the arugula leaves on a serving plate arrange the cherry tomatoes sprinkle the cooked proso millet add white onion English cucumber jalapenos red radish strips pickled capers sweet corn kernels and break the Bocconcini into small pieces and sprinkle over the salad. Drizzle the dressing and serve.
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