Millet & Lentil Mexican-ish salad

Posted by Romy Lawson on


  • 2 cups uncooked millet
  • 1.5 cups uncooked French puy lentils
  • ¼ cup tamari
  • 2 tbsp maple syrup
  • ½ lime juice
  • 3 cobs corn
  • Olive oil
  • ¾ red capsicum, chopped
  • 2-3 stalks spring onion, roughly chopped
  • ½ bunch coriander, finely chopped
  • 1 slice of preserved lemon, finely chopped
  • Salt & pepper


  1. Boil millet and lentils in separate pots until soft
  2. Place lentils in a pan or pot and add tamari, cook off until there is no liquid left in the bottom
  3. Let the lentils and millet cool in a bowl before adding the other ingredients
  4. Cut the corn off the cob and place in the pan with 1 tbsp olive oil and fry off
  5. Mix the capsicum, corn, coriander, spring onion, preserved lemon & lime juice & maple syrup into millet/lentil mix
  6. Crack some pepper and salt to taste

Serve with:

  • Goats fetta or haloumi
  • A herby-yoghurt dressing or siracha mayo
  • Use a base of rocket or spinach on the bottom to pump up the greens



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