Roasted vegetables and millet salad

Make a hearty and nutritious salad with this roasted vegetables and millet salad by Ntwehle Gcabashe

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 3–4

• 3 large carrots, roughly chopped
• 1 sweet potato, cubed
• 2 red onions, peeled and wedged
• 1 butternut, sliced
• 1 red pepper, sliced
• 4 garlic cloves
• 3 tablespoons (45ml) oil
• 3 tablespoons (45ml) red wine vinegar
• Salt and pepper
• 2 cups cooked millet
• Handful fresh basil leaves, shredded
• Handful walnuts, chopped
• Lemon wedges, for serving
• Fresh mixed herbs, for serving

 Veggie brown rice bake 

1. Preheat the oven to 200˚C.
2. Mix carrots, sweet potato, onions, butternut, red pepper and garlic in a roasting tray. Drizzle with oil and vinegar. Season with salt and pepper, and roast for 25–30 minutes or until soft.
3. In a bowl, mix millet, basil leaves and walnuts.
4. Serve with roasted vegetables and fresh mixed herbs.

Savoury dombolo