Millet Green Asparagus Tabouleh
Ingredients Millet Green Asparagus Tabouleh:
- 1 Cup millet
- 1 1/2 Cups water, salted
- 1/3 Cup sundried tomatoes, sliced
- 1 Bunch green asparagus (500g)
- 1 Cup preboiled chickpeas
- 1/2 Bunch cilantro
- 1/4 Bunch mint, choped
- 1 teaspoon choped red chili pepper, without kernels
- 1 1/2 Organic lemon, juice
- 1 Teaspoon lemon peel
- 1 Teaspoon maple sirup
- Olive oil
- Sea salt
- Black pepper
- 1 Teaspoon grainier mustard
- 2 Tabelspoons pine nutes, roasted
Put the millet in boiling salt water. Cover the pot and simmer the millet for 10 to 15 minutes.
Water the sundried tomatoes in hot water for 5 minutes.
Wash, peel and cut the bottom of the asparagus. Chunk the asparagus in half finger long pieces.
Heat a pan with 1 tablespoon olive oil. Roast the asparagus for 5-7 minutes with maple sirup, 1 tablespoon lemon juice and season it with salt and pepper.
Add 1 tablespoon olive oil to the millet and stir. Cover the pot again for 5 minutes.
Drain the sundried tomatoes and chop them into small slices. Also chop the cilantro, mint and chili pepper.
Mix the millet, chickpeas and asparagus with the tomatoes and chili peppers. Mix 3-4 tablespoons olive oil, 2 tablespoons lemon juice, lemon peel, salt, pepper and mustard. Add it to the millet and mix it.
Let it rest for 10 minutes.
Add half of the cilantro, mint and pine nuts to the salad and mix it well.
Fill the tabouleh in a bowl and garnish it with the rest of the cilatro, mint and pine nuts.
This is an delicious salad for a barbeque with marinated tempeh (soy sauce, ginger, chili pepper, garlic and cilantro).
The avocado mango salad from my LaminEATs cookbook is a perfect addition for a barbeque as well. Enjoy!