'Crispy and colorful'


Millet & radish salad

  • 1 cup millet
  • 1 handful radish
  • 1-2 fennel bulb
  • 3-4 carrots
  • 1 broccoli
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 4 tbsp olive oil
  • Sea salt


  • 6 tbsp pumpkin oil
  • 1 orange
  • ½ lemon
  • A handful fresh thyme leaves
  • A handful fresh basil leaves
  • Sea salt & black pepper

Salad: Preheat the oven to 200°C. Prepare the vegetables by peeling the carrots and slicing them together with the fennel bulb. In a oven tray, covered with parchment paper, spread the veggies and drizzle them with some spoons of olive oil. Toss with some sea salt and pepper.Roast in the oven for approx.15-18 minutes. Remove and let it cool while preparing the rest of the ingredients. Place the millet in a strainer (it should have pretty small holes) and rinse it with a lot of water. Cook the millet in a saucepan (one cup of millet 2 cups of water) in medium heat, until the liquid is gone. Rinse the millet under natural water once more. Chop and rinse the broccoli. In a pan or wok drizzle some oil and fast fry the broccoli florets.

Dressing: Squeeze the orange and lemon to make juice. Chop the herbs by using a sharp knife or food processor. Add the oil, juice, herbs, salt and pepper and mix all together with a spoon.

Make the salad into a big bowl, sprinkle some salt and pepper and some seeds. Combine with a spoon. Add the dressing before serving.