Recipe - Roasted Millet Salad With Mango Chickpeas And Watercress

100 g Millet granules; (4oz)
400 ml Vegetable stock; (use stock
cube)
; (14fl oz)
1 tablespoon Sunflower oil
1 Clove crushed garlic
1 tablespoon Roughly chopped whole
almonds

FOR THE SALAD
1 Mango; peeled and chopped
100 g Cooked tinned chickpeas;
(4oz)
1 bn Fresh watercress
1 tablespoon Chopped parsley
1 Pepper; red, yellow and
; green
1 bn Spring onions; finely cut or sliced up
1 Lemon; juice of
Salt and pepper
1 Bottle red wine to serve a
few glasses
; with the salad
Loaf of wholemeal country
bread
Bowl of mixed salad leaves

Heat a large frying pan and add the oil. As soon as is hot add the millet
granules and chopped almonds and saut‚ for 45 minutes, stirring all the
time.

Once the millet has turned golden brown add the crushed garlic and
vegetable stock very slowly. Cover with a lid and leave to simmer slowly
for 20 minutes or until the millet has absorbed all of the stock and is
soft.

Pour the millet salad into a large mixing bowl to cool down while you
prepare the salad ingredients.

Mix all the ingredients together in a large mixing bowl and then combine
with the roasted cooked millet. Season with salt and pepper and then serve
in a large salad dish.

Serve a glass of wine with this salad to aid digestion and some warm
crunchy wholemeal bread accompanied by some fresh crisp salad leaves.

Converted by MC_Buster.

Per serving: 567 Calories (kcal); 21g Total Fat; (31% calories from fat);
14g Protein; 92g Carbohydrate; 4mg Cholesterol; 2776mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; One half Vegetable; 2 One half Fruit;
4 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.