Autumn is just around the corner and although it’s still hot in the south, I’m already thinking about all the ingredients that I’ll be able to use soon (such as pumpkin) and all the warm salads, stews and soups that I want to prepare (I’m the idiot with the soup).
A couple of posts ago we taught you how to cook millet and although It can be used in a thousand different ways, we love it in both cold and warm salads. It can be a very tasty and healthy substitute for couscous for those who cannot eat wheat and for those who can, you have to try it anyway because it is a very nutritious cereal and it is finger-licking good.
- 1/2 taza de mijo crudo (100 g)
- 2 tazas de calabaza en dados (230 g)
- 1/4 taza de cebolla morada troceada (30 g)
- 1/4 taza de almendras troceadas (40 g)
- 1 puñado de lechuga de roble troceada
- 2 cucharadas de aceite de oliva virgen extra
- 1 cucharada de zumo de limón
- Sal marina y pimienta negra al gusto
- Preheat the oven to 200ºC or 390ºF.
- Place the squash on a baking tray and add a tablespoon of oil, salt and pepper to taste. Bake for about 30 minutes or until the squash is tender and golden brown. Cooking time may vary depending on your oven and the type of squash you use.
- Cook the millet following the instructions in our post how to cook millet.
- You can eat millet and pumpkin hot, warm or cold, as you like.
- In a bowl add the millet, pumpkin and the rest of the ingredients (onion, almonds, lettuce, 1 tablespoon of oil, lemon juice and salt and pepper to taste). Stir and it’s ready to serve.