Spicy Millet Pumpkin Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 250 g millet, rinsed
• 500 ml vegetable broth
• 3 tablespoons oil (i used an oregano-infused one)
• 1 small hokkaido squash, de-seeded and finely diced (about 500 g prepared)
• 1 garlic clove, minced
• 3 scallions, sliced finely
• 1 red bell pepper, diced finely
• 1 teaspoon dried thyme (or 1 fresh sprig if you have it)
• 1 teaspoon salt (more if you like)
• pepper
• 4 tablespoons water
• 4 tablespoons raisins
• 1 teaspoon harissa hot chili paste (or sambal oelek)
• 1 bunch parsley, minced
• 200 g feta cheese, diced (low-fat is fine)
• 5 tablespoons lemon juice (optional)

Recipe

• 1 in a small saucepan combine millet and broth. heat to a boiling and simmer for 5 minutes. let soak for 10 more minutes until all the broth has been absorbed.
• 2 then heat oil in a large frying pan. add garlic and squash/pumpkin. sautee for 3 minutes. then add scallions and bell pepper. season with thyme. sautee for another 3 minutes.
• 3 add the 4 tbs water and raisins along with the salt and pepper. season with harissa paste. allow to cook for another 8 minutes or until squash is tender, but still crunchy.
• 4 stir millet into veggie mixture and also add in feta cheese and parsley. if you like stir in the lemon juice.
• 5 serve immediately or let cool and enjoy then.