Source: Coles magazine - July 2016 - Page 26
Ingredients
1/2 cup (100g) Coles Brand Hulled Millet
1 large head broccoli, cut into florets
1 small cauliflower, cut into florets, tender leaves reserved (optional)
4 garlic cloves, unpeeled
1/2 cup (125ml) olive oil
1/2 cup (125ml) lemon juice
2 tablespoons pepitas (pumpkin seeds), toasted
2 tablespoons currants
2 tablespoons pine nuts, toasted
1/2 cup fresh mint leaves
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| image source: Taste.com.au |
1/2 cup (100g) Coles Brand Hulled Millet
1 large head broccoli, cut into florets
1 small cauliflower, cut into florets, tender leaves reserved (optional)
4 garlic cloves, unpeeled
1/2 cup (125ml) olive oil
1/2 cup (125ml) lemon juice
2 tablespoons pepitas (pumpkin seeds), toasted
2 tablespoons currants
2 tablespoons pine nuts, toasted
1/2 cup fresh mint leaves
- Preheat oven to 200C. Cook millet in a small saucepan of boiling salted water for 10-15 mins or until tender. Rinse under cold water. Drain well.
- Meanwhile, line a baking tray with baking paper. Place broccoli, cauliflower and garlic on the tray. Drizzle with half the oil. Bake for 20-25 mins or until tender and golden.
- Remove flesh from garlic, discarding skins. Use a fork to mash the garlic in a small bowl until smooth. Stir in lemon juice and remaining oil.
- Arrange millet on a serving platter. Top with vegetables and reserved cauliflower leaves, if desired. Drizzle with dressing. Top with pepitas, currants, pine nuts and mint.