Millet, fava beans & peas with marinated feta

TIPS Try using some of the oil from the feta jar in the dressing — it is usually olive oil combined with garlic and herbs and will add extra ?avor to your salad. Any leftovers can be kept in an airtight container in the refrigerator for lunch the following day. This salad makes a great accompaniment to broiled meats or seafood. To make it a complete (balanced) meal, you could ?ake a hot-smoked salmon ?llet into the salad or add a handful of nuts. Toasting the millet before cooking really brings out its buttery, corn-like ?avor.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Heat a large saucepan over medium-high heat, add the millet and cook, stirring, for 3 minutes or until fragrant.

Step 2

2 Add 2 cups water to the millet and bring to the boil. Reduce the heat to low, cover and simmer for 15–20 minutes or until the water is absorbed. Remove from the heat and set aside, covered, for 10 minutes to steam. Flu? the grains with a fork and transfer to a large bowl to cool completely.

Step 3

3 Blanch the fava beans and peas in a saucepan of boiling water for 2–3 minutes or until tender-crisp. Refresh under cold running water, then drain well. Peel away and discard the outer skins from the fava beans.

Step 4

4 Add the peas, fava beans, snow pea shoots, chives and half the feta to the millet and stir to combine. To make the dressing, put the olive oil, lemon juice and sugar in a small bowl and whisk to combine.

Step 5

5 Add the dressing to the salad and toss to combine. Season with sea salt and freshly ground black pepper, to taste. Serve topped with the remaining feta and sprinkled with the preserved lemon.