Roasted vegetables and millet salad

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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