Millet Cashew Salad with Mango Dressing

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Millet is a super-easy grain to cook in less than 20 minutes AND you’re getting a surge of energy that will last for several hours. So, for me this is a great salad to eat on those day when you have a long time before your next meal – maybe a long meeting to attend or a long flight – when this salad will keep you full and satisfied for hours.

1 tablespoon olive oil

1 teaspoon cumin seeds

juice of 1 lemon

200g (1 cup) uncooked millet

75g (⅔ cup) cashews

small handful of parsley, chopped

For the Dressing

1 large ripe mango, peeled, stoned and roughly chopped

1 garlic clove, crushed

1-cm (½-inch) piece fresh ginger, peeled and grated

small handful of coriander (cilantro)

juice of ½ lime

sea salt and freshly ground black pepper

Serve 4

Pour 480ml (2 cups) water into a large saucepan over a medium-high heat. Add the olive oil, cumin seeds, lemon juice and millet and bring to the boil, stirring a couple of times to stop the millet sticking to the pan. Then reduce the heat to low, cover and simmer for 18–20 minutes until the liquid has been absorbed and the millet is fluffy.

Meanwhile, blend the dressing ingredients in a food processor or blender.

Once the millet is cooked, place in a large bowl, add the cashews and parsley and drizzle the mango dressing over the top before mixing well. Enjoy your energy extender!