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

  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.

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. 

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