Mary Miso - Recipes for every day - Cookbooks
100 g millet
2.5 dl vegetable stock
1 bay leaf
2 tbsp olive oil
Dressing:
6 tbsp rice vinegar
3 tbsp honey
2 tbsp ginger, grated
1 chilli pepper, finely diced
1 blood orange, zest
6 tbsp olive oil
salt and pepper
3 blood oranges, filleted
½ apple, cut into thin strips
2 carrots, cut into thin strips
50 g spinach leaves
1 bunch of coriander, plucked
4 tbsp sliced almonds, roasted
Toast the millet in a pan without fat until golden brown, then leave to cool.
Bring the vegetable stock and bay leaf to the boil, add the roasted millet and simmer for 15 minutes. Leave the millet to cool, add the olive oil and fluff up.
Dressing:
Mix the ingredients together.
Add the blood orange segments, apple and carrots to the millet. Mix in the spinach leaves and coriander. Add the dressing.
Divide the salad between 4 plates. Sprinkle with almonds.
