Spring Pesto Almond Millet Salad
Ingredients
- 1 cup dry millet
- 1 bunch of radishes
- 1 asparagus bunch
- 1 tbsp olive oil
- 2 tbsp almonds
- 1 can of chickpeas
- salt and pepper
Almond pesto dressing
- 1 cup fresh basil
- 1/2 cup almonds
- 3 tbsp olive oil
- 1/2 lemon juiced
- 1 clove of garlic
- 2 tbsp water
- 2 tbsp nutritional yeast
Preparation
Boil water in a sauce pan and once boiling add the dry millet to cook for 5 minutes or until soft and cooked. Drain and leave to cool.
In the meantime, make the almond pesto dressing in a blender by adding all the ingredients and blending until smooth.
Then grill the asparagus in a pan then leave to cool on the side.
Combine the salad by adding in a large salad bowl the cooked millet, pesto, sliced radishes, canned chickpeas, grilled asparagus, olive oil and salt and pepper.
