This is a nice light and healthy dish that can be served warm or cold as a side or main salad. Once again, I’m using millet (I tend to obsess with an ingredient until I either run out of it or get sick of it…). Millet has a really nice nutty flavour, especially when toasted before boiling. It is also gluten-free and makes a great alternative to rice or couscous. I served this dish with barbecued chicken and “boerie” rolls (aka South African hot dogs, but with better quality sausage meat, eaten with chutney or tomato sauce). There’s even a restaurant here in Cape Town dedicated to serving boeries! I haven’t tried it yet, but I will: it’s called Gourmet Boerie.
Zucchini Kale & Feta Millet Salad
1 cup millet (makes about 3 cups cooked)
2 cups water
1 tsp salt
5 baby zucchini sliced very thin
1 cup cherry tomatoes, halved
large handful of chopped kale
handful of chopped dill or parsley
½ cup feta
1 tbsp red wine vinegar
pepper (black and cayenne)
First, lightly toast the millet in a large saucepan for about 5 minutes. When it starts to smell nutty and lovely, add the water and salt and bring to a boil. Reduce heat, and simmer covered for 20 minutes. Remove from heat and fluff with a fork.
In a medium bowl, add the chopped kale and work in some lemon juice, olive oil, and salt with your hands. Once the kale feels softened, add it to the millet, along with the rest of the vegetables and herbs. Mix well, adding red wine vinegar, olive oil, and salt and pepper to taste. Finally, mix in the feta.