Millet, avocado & tomato

I love millet but until last night, I was hopeless about cooking it.


1/2 cup millet

1 tomato

1 avocado

1/2 lemon (to be used for dressing)

1 tablespoon olive oil (for dressing)


1. Throw 1/2 cup of millet into a saucepan

2. Dry toast for 3-4 minutes, stirring constantly.

3. Pour in 1 1/4 cups water (it will spit). Bring to boil then lower heat to a simmer. Set the timer for 12 mins. Remove from heat. Let it sit 10 minutes with the lid on.

4. Chop parsley

5. Cut avocado in half, remove stone & scoop out flesh with a spoon.

6. Slice tomato 

7. Once all items are in the bowl, squeeze over some lemon & drizzle over olive oil

As always, Himalayan pink salt, pepper & chilli to taste  


Millet salad | VEG PALEO

I cooked millet for the first time on Sunday & true to form – once I tried it, the only thing I wondered was why I hadn’t tried it earlier.

It’s grain free so suitable for paleo friends.
It’s easy to prepare – 2 parts water to 1 part millet simmered for 10-15 minutes, or until the water is absorbed.

1 cup millet
1/3 cup feta
2 tspns rosemary
1/2 tspn chilli (optional)
1/2 cup baby cos, thinly sliced
2/3 cup basil

I chose to serve it with Greek feta which I marinated in rosemary (grown in Mum’s front garden – thanks Mum), & chilli grown in my garden (which I sun-dry on the window sill, then whizzed up in the spice grinder) & added some Cobram Estate Olive Oil, then mashed up w a fork.