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Eggplant, Millet & Pomegranate Salad

Millet is one of my favourite gluten free grains with a lovely fluffy texture it substitutes perfectly into recipes in place of couscous. Full of B-vitamins, magnesium and acting as a prebiotic, this fluffy little seed is a must try!

This salad is my celebration of Middle Eastern flavours combining earthy millet, soft eggplant, bursts of zingy pomegranate and the crunchiness of pumpkin seeds. Perfect as a main on its own or as a side with other Middle Eastern inspired dishes.

Eggplant, Millet & Pomegranate Salad

Print Recipe

Serves 4

ingredients

1 cup millet
1 cup vegetable stock
1 large eggplant
1 tbsp Coconut Oil, melted see product
1 tsp sumac
½ tsp cumin seeds
1 pomegranate, seeds removed
1 cup of mint leaves, roughly chopped
½ red onion, diced
1 handful Pumpkin Seeds
1 handful pistachios
juice of ½ large lemon
1 tbsp tahini
2 tbap olive oil
1 tsp Coconut Nectar
salt and pepper to taste

method

Step 1Preheat oven to 200ºC and line a baking tray with parchment paper.
Step 2Add the millet, stock and 1 cup of water to a pot and bring to a boil. Lower the heat and add a pinch of salt & cover, cook for 20 minutes with out stirring or taking the lid off. Remove from the heat and and let stand for 10 minutes before fluffin with a fork, season with additional salt if you like.
Step 3Chop the eggplant into 1cm cubes and place on the baking tray. Pour ove the melted coconut oil, sprinkle over the sumac & cumin seeds . With clean hands give the eggplant a good toss and place in the oven for 20 minutes or until golden and soft.
Step 4Next make the dressing by combining the lemon juice, tahini, olive oil, coconut nectar and a little salt and pepper in a jar. Give it a good shake and set aside.
Step 5Add the millet, pomegranate, mint and red onion to a bowl or on a large serving plate. Pour over the dressing and combine then sprinkly over the pumpkin seeds and chopped pistachios.