Pumpkin salad with millet onions
Pumpkin salad with millet onions
A tasty pumpkin salad with millet chips is perfect for a light lunch or as a side dish on the dining table. The salad dressing can be seasoned to your taste by adding or subtracting spices. You can also easily make a vegan version of the salad.
Cooking time
30
minutesIngredients
musk squash (about 700 g-1 kg)
1-2 tbsp olive oil
salt, black pepper, chilli powder
1 dl Virtasalmi's Gluten Free Millet Cereal Product + water for cooking
0,5-1 Vegetable bouillon cube
- Also
a bag of salad mix
crumbled feta cheese
domestic lingonberries
sliced figs
walnuts
- Castike
0,5 dl olive oil
1 tbsp honey
1 tsp Dijon mustard
a pinch of salt, black pepper and chilli powder
Preparation
- Cut (and peel) the pumpkin into slices of about 1 cm. Place the pumpkin slices on a baking tray on a baking sheet. Drizzle olive oil and seasoning over the slices. You can rub a little with your hands so that the spices and oil stick to each slice. Bake in a 225°C oven for about 30 minutes.
- Meanwhile, boil the millet rhizomes in water seasoned with vegetable stock cube. Cook for about 20 minutes.
- Mix the sauce ingredients together.
- Allow the pumpkin slices and millet slices to cool slightly.
- Assemble the salad in a serving dish.
- Gluten-free pumpkin salad with millet root is ready to enjoy.
Marita Eriksson | My Bliss Ktchn
Tip
- Add fresh herbs to the salad to taste. You can also use pomegranate seeds instead of lingonberries.
- For a vegan version, replace the feta with vegan feta. Also note that there is honey in the sauce.
