Artichoke, Mushroom and Kidney Bean Millet with a Lemon Tahini Dressing

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This might be one of my favourite Super Supper recipes and that’s partially due to the fact that I LOVE artichokes and mushrooms… equally. I wanted to find a fast recipe to incorporate both of them. Millet is a quick and nutritious grain to add to the dressing and, well, I’ll let you be the judge but for me, it’s a recipe to come back to time and time again.

200g (1 cup) uncooked millet

2 tablespoons coconut oil

1 red onion, diced

1 garlic clove, thinly sliced

1 large celery stick, chopped

300g (4½ cups) button mushrooms, sliced

280g (10oz) tinned artichoke hearts, drained, rinsed and halved

1 x 400g tin (1⅔ cups) kidney beans, drained and rinsed

large handful of pumpkin seeds

handful of parsley, chopped

sea salt and freshly ground black pepper

toasted rye bread, to serve, optional

For the dressing

2 garlic cloves, crushed

2 heaping tablespoons tahini

2 tablespoons nutritional yeast

2 tablespoons olive oil

1 tablespoon apple cider vinegar

juice of 1 lemon

small handful of parsley

Serves 4

Cook the millet according to the packet instructions, about 15 minutes. It’s a quick grain to cook!

Meanwhile, melt the coconut oil in a large saucepan over a medium-high heat. Add the red onion and garlic and fry for 5 minutes. Add the celery, mushrooms, artichokes and beans and fry for a further 5 minutes, stirring occasionally. Place all the dressing ingredients in a food processor or blender and blitz until smooth.

In a large bowl, combine the millet with the mushroom and artichoke mixture and mix well. Season to taste. Drizzle over the dressing, stir it in well and sprinkle with the pumpkin seeds and parsley.

Serve with toasted rye bread, if you like, to make a more substantial supper dish. And there you have it – quick, easy and super delicious!