My City July 2021

BY ERIN CAUDELL with Grain Salads

N utritious, colorful and satisfying, a grain salad is one of the easiest make ahead summer meals. Boiling a batch of quinoa, farro or millet in the morning when the weather is cooler and then adding fresh or roasted vegetables, herbs and a salad dressing at dinner time is easy to fit into a busy schedule. Even the finished salad is versatile – it can be added to a leafy-green salad, wrapped in a tortilla or lettuce cups for a quick and delicious meal. Crunchy Millet Salad INGREDIENTS R5 2 cups cooked millet R5 3-4 Tbsp Za’atar spice mix R5 4-5 Medjool dates, chopped

R5 1 head cauliflower, florets separated R5 1 head broccoli, florets separated R5 1 can of chickpeas, rinsed & drained R5 2 Tbsp olive oil

R5 1/3 cup sunflower seeds, toasted R5 1/2 bunch fresh parsley, chopped R5 Juice of half a lemon R5 Sea Salt & pepper to season

TO MAKE R5 Preheat the oven to 375°F.

R5 Spread the chickpeas, cauliflower and broccoli on a large roasting pan. Add olive oil, Za’atar and sea salt, and mix to coat everything. R5 Roast for around 30 minutes, or until the veggies are golden and cooked through. R5 Cook the millet according to package directions. Let cool, fluff and add the chopped dates, roasted veggies and chickpeas, parsley and sunflower seeds. R5 Season with sea salt and pepper if needed. R5 Finish with a squeeze of lemon juice over the top. x

Erin Caudell is co-owner of The Local Grocer, a horticulturalist, herbalist and farmer.

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