Spring Pesto Almond Millet Salad – Claire Power

Spring Pesto Almond Millet Salad

• 1 cup dry millet
• 1 bunch of radishes
• 1 asparagus bunch
• 1 tbsp olive oil
• 2 tbsp almonds
• 1 can of chickpeas
• salt and pepper

Almond Pesto Dressing

• 1 cup fresh basil
• ½ cup almonds
• 3 tbsp olive oil
• ½ lemon juiced
• 1 clove of garlic
• 2 tbsp water
• 2 tbsp nutritional yeast

Method

1. Boil water in a sauce pan and once boiling add the dry millet to cook for 5 minutes or until soft and cooked. Drain and leave to cool.
2. In the meantime, make the almond pesto dressing in a blender by adding all the ingredients and blending until smooth.
3. Then grill the asparagus in a pan then leave to cool on the side.
4. Combine the salad by adding in a large salad bowl the cooked millet, pesto, sliced radishes, canned chickpeas, grilled asparagus, olive oil and salt and pepper.