MILLET TABBOULEH SALAD WITH ROASTED CHICKPEAS AND POMEGRANATE
2 bunches parsley
1 bunch mint
3 spring onions
200g cherry tomatoes
1 tin chickpeas
1 tsp turmeric
1 tsp cumin
½ tub pomegranate seeds
3 tbsp olive oil
1 tsp all spice
1 lemon, juiced
1 orange, juiced
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.