Avocado, Millet and Peppery Leaves
- 125g (4oz) millet
- a few pine nuts
- 1 ripe avocado
- 85g (3oz) packet of rocket, watercress and other leaves
- grated zest and juice of juice of 1 lemon or lime
- 1–2 tablespoons olive oil
- salt and freshly ground black pepper
A salad of fluffy cooked millet with hot leaves such as watercress, wild rocket or a mixture, and some buttery avocado, dressed with lime and topped with toasted pine nuts.
Boil a kettle. Put the millet into a sieve and rinse under the cold tap then tip the millet into a saucepan and stir over a moderate heat for 3–4 minutes until the millet has dried and is beginning to smell toasted.
Pour 300ml (½ pint) of boiling water into the millet. Be prepared for the mixture to seethe and steam as the water is added – the steam can be very hot so protect your hand if necessary. Add a pinch of salt, cover the pan and leave to cook gently for 15 minutes.
Remove the pan from the heat and leave to stand for 5 minutes – the millet will become dry and fluffy.
Taken from Rose Elliot’s Low-GI Vegetarian Cookbook, published by BBC Books.