By Anne Hy
ROASTED CARROT & SQUASH SALAD
3 steps
Prep:1h 10min
MILLET, APPLE, JALAPEÑO & POMEGRANATE
Millet is super-high in a B vitamin called thiamine, which helps to keep our hearts healthy and functioning properly, plus this salad gives us three of our 5-a-day
Updated at: Thu, 17 Aug 2023 00:21:55 GMT
Nutrition balance score
Great
Glycemic Index
64
Moderate
Glycemic Load
62
High
Nutrition per serving
Calories586.4 kcal (29%)
Total Fat16.9 g (24%)
Carbs96.8 g (37%)
Sugars20.5 g (23%)
Protein13.6 g (27%)
Sodium321.5 mg (16%)
Fiber14.6 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 180°C/350°F/gas 4. Carefully halve then slice just the bulbous seeded end of the squash 1cm thick. Clean the carrots and cut any larger ones in half. In a tray toss both with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 50 minutes, or until soft and lightly golden. Meanwhile, cook the millet according to the packet instructions, then drain and place in a large bowl.
Step 2
Mix the vinegar and a pinch of salt in a bowl. Ideally on a mandolin (use the guard!), finely slice the chilli, radishes and apple, adding them to the bowl as you go, then toss together and pop in the fridge till needed. Drain the peppers, blitz in a blender with the nuts, orange juice, yoghurt and 1 teaspoon of extra virgin olive oil until smooth, then taste and season to perfection.
Step 3
Add the roasted veg and the pepper dressing to the millet, then use your clean hands to roughly scrunch it all together until everything’s vibrant and orange. Sprinkle the crunchy dressed veg on top, then, holding the pomegranate cut side down in your fingers, bash the back of it so the seeds tumble all over the salad. Crumble over the feta and serve.
Notes
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Crispy
Delicious
Easy
Fresh
One-dish
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