Warm salad of millet and kale leaves

There’s not much coming from the garden at the moment (well, compared to the summer, anyway), but one thing we have plenty of is Kale. And as some of it is going to seeds, we have to use it. We generally just steam it and add it to whatever we’re having. But today, I tried something different.

Millet and kale salad
  • 300g millet
  • 750 ml water
  • 4  tablespoons olive oil
  • the juice of  one lemon
  • 1 dash hot chili sauce
  • a bag of kale leaves, roughly chopped
  • a small red onion, very finely diced
  • some black olives
  • a small pinch of salt
  • a good pinch of cumin seeds

Fry the millet in half the olive oil on high heat for 3 minutes, then add the water, bring to the boil and simmer until all the water is absorbed, about 20 minutes.
Heat the remaining olive oil in a wok, and throw in the cumin seeds and the diced red onion. Stir fry for 3 minutes on medium heat, then add the kale leaves, stirring constantly.
As soon as the kale leaves are wilted, turn the heat off and add the lemon juice, a dash of chili sauce, and some chopped up olive. Stir the cooked millet in, add salt to taste, and leave to cool down for an hour before serving.

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