Millet Buddha bowl with beetroot houmous
This bowl is piled with nutrient-dense raw veg and rounded like Buddha’s belly!
|1||sweetcorn on the cob|
|1 tbsp||olive oil|
|2 tsp||balsamic vinegar|
|1 small handful||of baby spinach|
|1 handful||of pea shoots (or baby salad leaves)|
|50g||cannellini beans, ready to eat|
|2||chestnut mushrooms, sliced|
|1||small carrot, julienned or grated|
|1/2||small mango, peeled and diced|
|3 tbsp||beetroot houmous|
|1 tbsp||sunflower seeds|
|2||lime wedges to serve|
|Salt and pepper to taste|
Soak the millet overnight in double the volume of water. Drain and rinse well.
Place the millet in a saucepan on the hob. Cover with water and bring to the boil. Lower the heat and simmer for 10 minutes until soft but not mushy. Drain and place in a mixing bowl.
Using a sharp knife, slice the corn kernels off the cob and combine with the cooked millet.
To make the dressing, combine the olive oil and vinegar in a small dish or glass jar and shake well.
Put a bed of millet and sweetcorn in a bowl and arrange the greens, beans, vegetables, and mango around it with a generous dollop of beetroot houmous in the middle.
Drizzle with dressing, sprinkle with sunfl ower seeds, and garnish with lime wedges.
Season with salt and pepper.