Soak the millet in water for 10 minutes (or up to 12 hours if you have time) then swish around and drain and rinse it in a strainer until the water runs clear. Add to a small pan with 1 cup of clean water and a pinch of salt, put the lid on, bring to the boil then slightly shift the lid off so that there is a little gap for steam to escape, and turn the heat right down to low. Leave the millet simmering for 10-15 minutes until cooked but still with a little bite. Once cooked, drain and rinse the millet and leave to cool. (If in a hurry, you could rinse in iced water and then drain).
½ cup uncooked millet
Mix the cooled millet with the rest of the salad ingredients in a large salad bowl (hold back some parsley for garnish), then in a small jug, whisk together the dressing ingredients and pour over the top of the salad. Combine well. Serve with some more chopped parsley sprinkled on top for garnish.
1 carrot, 2 spring onions (scallions), 1 tablespoon chia seeds, ¼ cup pistachios, 6 dried apricots, a big handful of parsley, 3 tablespoon walnut oil, 1 tablespoon apple cider vinegar, 1 teaspoon pomegranate molasses, ½ teaspoon mixed spice, ¼ teaspoon brown rice syrup, ¼ teaspoon salt, a grind of black pepper, juice of ¼ lemon
Notes
The type of millet you use will affect the cooking time so follow the time given on the packet instructions and check a few minutes before to make sure that it doesn’t overcook. You don’t want soggy millet in this recipe!
This salad would also be delicious with some baby spinach or rocket mixed in.