MILLET TABBOULEH SALAD WITH ROASTED CHICKPEAS 
AND POMEGRANATE

Serves 2

100g millet

2 bunches parsley

1 bunch mint

½ cucumber

3 spring onions

200g cherry tomatoes
1 tin chickpeas

1 tsp turmeric 

1 tsp cumin

½ tub pomegranate seeds

Dressing:

3 tbsp olive oil

1 tsp all spice

1 lemon, juiced

1 orange, juiced

Method

Preheat the oven to 180 degrees Celsius.

Drain and rinse the chickpeas, place on a baking tray and season with turmeric, cumin, pepper and 1 tbsp coconut oil.

Roast for 7-10 minutes until golden brown and crunchy.

Rinse the millet and cook in vegetable stock according to packet instructions.

Once cooked, rinse the millet under cold water, drain and place in a mixing bowl.

Chop the cucumber, parsley, mint, cherry tomatoes and spring onions and add to the millet.

Make the dressing by whisking all ingredients into a bowl. Pour over millet tabbouleh and mix well.

Serve with pomegranate seeds and roast chickpeas scattered on top.

mm

"Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones
SEE MORE RECIPES
BUY THE BOOK