Ingredients
- 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
Method:
- Boil millet and lentils in separate pots until soft
- Place lentils in a pan or pot and add tamari, cook off until there is no liquid left in the bottom
- Let the lentils and millet cool in a bowl before adding the other ingredients
- Cut the corn off the cob and place in the pan with 1 tbsp olive oil and fry off
- Mix the capsicum, corn, coriander, spring onion, preserved lemon & lime juice & maple syrup into millet/lentil mix
- 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