Millet Salad with Roasted Vegetables Recipe
Millet salad with roasted vegetables is a colorful, filling dish that works great as a light lunch or dinner. Millet has been present in Polish cuisine for centuries, and in this salad it gets a modern, vegetable-rich twist. You can take it to work instead of sandwiches.
This salad combines traditional Polish millet with modern roasted vegetables and a simple, tangy-sweet dressing. It’s nutritious, filling and easy to pack for work or school, making it a practical alternative to sandwiches.
Chef's tips
Rinsing the millet in hot and then cold water is key to getting rid of its natural bitterness. Don’t overcook the vegetables – they should be soft but still hold their shape. If you prepare the salad in advance, keep the herbs and dressing separate and add them just before serving for the freshest taste.
How to serve
Serve in a large bowl as a main course salad or as a side dish to grilled or roasted meats and fish. It also works well as part of a buffet table or packed into lunch boxes.
Ingredients
- millet groats - 200 g
- water for cooking the millet - 500 ml
- bell pepper - 1 piece
- zucchini small - 1 piece
- carrot large - 1 piece
- onion small - 1 piece
- oil 2 tablespoons for the vegetables, 2 for the dressing - 4 tablespoons
- lemon juice - 2 tablespoons
- honey or maple syrup - 1 teaspoon
- mustard preferably mild deli-style - 1 teaspoon
- parsley leaves chopped - 3 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Remove the seeds and membranes from the pepper and cut it into large cubes. Slice the zucchini into half-moons about 1 cm thick. Peel the carrot and slice it into thin half-moons. Peel the onion and slice it into thin wedges.
- Place the vegetables on the tray, drizzle with 2 tablespoons of oil, sprinkle with salt and pepper. Mix with your hands so the oil coats them evenly. Spread out in a single layer.
- Put the tray into the preheated oven and roast for 20–25 minutes, until the vegetables are soft and lightly browned in places. Stir them with a spatula halfway through roasting.
- Meanwhile, place the millet in a sieve and rinse first with hot, then with cold water to remove any bitterness.
- Pour 500 ml of water into a pot, lightly salt and bring to a boil. Add the millet, stir, cover with a lid and cook over low heat for 12–15 minutes, until the millet absorbs the water and is tender. After cooking, leave it covered for 5 minutes, then fluff it with a fork.
- In a small bowl, make the dressing: mix 2 tablespoons of oil, lemon juice, honey, mustard, a pinch of salt and pepper. Stir until you get a smooth dressing.
- Transfer the warm millet to a large bowl, add the roasted vegetables and chopped parsley. Pour over the dressing and gently mix so as not to crush the vegetables.
- Taste and, if needed, season with more salt, pepper or lemon juice. Serve warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku do 3 dni. Przed podaniem wyjmij na 15–20 minut, aby się ogrzała do temperatury pokojowej, wtedy smakuje najlepiej.
