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Spring Pesto Almond Millet Salad
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
- 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.
- In the meantime, make the almond pesto dressing in a blender by adding all the ingredients and blending until smooth.
- Then grill the asparagus in a pan then leave to cool on the side.
- 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.
Claire Power
Claire Power is a plant-based nutritionist (post-grad in Human Nutrition from Deakin University) and the founder of Healthyfrenchwife.
She is also a cookbook author. My cookbook Healthy Little Tummies is a plant-based family recipe book. Claire is a mum of 3 (I have twins!).
She loves creating and sharing colourful healthy plant-based recipes through her blog and social media to a following of over 115,000 people.
Claire is based in Orange NSW but I am originally from France.