Moroccan Millet Salad with Watermelon & Radishes {vegan}

If you're bored with quinoa, why not give another grain a try? Millet is also gluten free, high in fiber and protein, and has a very mild flavor that makes it adaptable to a multitude of recipes and cuisines. Ras

El Hanout, the traditional Moroccan spice blend, lends this salad a punch of flavor and a hint of spicy heat- the perfect foil for cooling watermelon and radishes. This salad tastes light and fresh, making it ideal for summer. It works perfectly as a vegetarian or vegan entre, or as an accompaniment to grilled chicken or fish.

By Elizabeth Palmer Starnes

Serves 4

Total Time: 40 minutes

Ingredients:

• 2 cups millet, cooked per package instructions, and cooled
• 1 tablespoon Ras El Hanout spice blend
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon agave
• 2 scallions or spring onions, white parts thinly sliced
• 6 radishes, thinly sliced into circles
• 4 stalks celery, thinly sliced into half moons
• ½ cup chopped watermelon
• Salt and black pepper to taste
• Micro-greens, fresh chopped mint, lemon zest, and hemp hearts, to serve

Directions:

1. In a small bowl, mix the sliced spring onions with a pinch of salt, and massage it with your hands. This tenderizes the onions and makes them less bitter.
2. In a large bowl, toss the millet with the Ras El Hanout, olive oil, lemon juice, and agave, and a generous pinch each of salt and pepper. Season to taste with more lemon juice or olive oil as needed. Spread this mix evenly on a large platter.
3. Over the salad, arrange the spring onions, radishes, celery, and watermelon. Sprinkle over the micro-greens, fresh mint, lemon zest, and hemp hearts, and a sprinkling of salt and pepper. Drizzle the whole platter with a bit of olive oil, and enjoy!