The ultimate salad for those nights when you’re craving some comfort food! Save some time by roasting the almonds with the veggies. Millet is a gluten-free grain similar to cous-cous. If you don’t have it feel free to swap it out for any other grain. We highly recommend making your own harissa as it has a much more vibrant flavour.
Serves 6-8
Ingredients
- 500g carrots
- 2 fennel
- 2 red onions
- 3⁄4 cup almonds, roughly chopped
- 2 tbsp coconut oil, melted
- 250g coconut yoghurt
- 1 lemon
- 200g uncooked millet
- bunch of fresh coriander
Dressing
- 4 tbsp EVOO
- 3 tsp tomato harissa paste (see below)
- juice of ½ lemon juice
- a pinch of flaky salt, to taste
Tomato Harissa Paste
- 1⁄4 cup sundried tomatoes
- 2 pinches chilli flakes
- 4 garlic cloves, crushed
- 4 Tbsp EVOO
- 1 Tbsp fresh mint
- 1 Tbsp fresh coriander 1 tsp caraway seeds
- 1 tsp ground coriander 1 tsp ground cumin
- 1 tsp sea salt
Method
Add all ingredients and blitz under a paste is formed.
Method
1. Preheat oven to 200°C. Cut the carrots in half lengthways or in quarters depending on size. Slice the fennel and onions. Put the carrots, fennel and onions on a tray and drizzle with a little coconut oil, and salt and pepper. Add roughly chopped almonds.
2. Roast for 35-40 minutes, or until tender. Remove from the oven. Zest the lemon into the coconut yoghurt.
3. Combine the millet with 250ml water and a pinch of salt. Halve the lemon and add it to the pan. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes, or until most of the water has been absorbed. Remove from the heat and allow to sit for five minutes.
4. Meanwhile, whisk the dressing ingredients together. Add the roast vegetables and millet and fold in to coat well. On a plate layer the salad with fresh herbs and coconut yoghurt.
