Millet and sweetcorn with roasted leeks
Packed with plenty of peppers and chilli, this fiery millet salad mix is certainly memorable – not least for being served, unusually, on a bed of leeks.
Serves 6 Prep 15 mins, plus soaking and cooling Cook 40 mins
Ingredients
4 tbsp olive oil
100g (31⁄2oz) uncooked millet
salt and freshly ground black pepper
1 small red onion, diced
2 red peppers, deseeded and diced
500g (1lb 2oz) fresh sweetcorn kernels
1 jalapeño chilli, diced
2 large poblano chillies, roasted and sliced
1⁄2 tbsp cayenne pepper
1⁄2 tsp smoked paprika
3 spring onions, thinly sliced
115g (4oz) plain yogurt
juice of 1 lime
6 leeks, trimmed, cleaned, and halved lengthways
Method
1 Heat 1 tablespoon of the oil in a large saucepan over a medium heat. Add the millet and cook for 2–3 minutes, stirring frequently. Add 500ml (16fl oz) of water, season, and bring to the boil. Reduce the heat, cover, and simmer for 15 minutes. Remove from the heat and set aside, covered, for 10 minutes, then fluff up the grains with a fork. Leave to cool.
2 Meanwhile, heat 1 tablespoon of the oil in a frying pan over a medium heat. Fry the red onion and peppers, season, and for 5 minutes. Add the sweetcorn, chillies, and spices. Cook for 5–10 minutes, stirring occasionally.
3 Reduce the heat and add the spring onions and yogurt. Cook for about 2 minutes, stirring, until the yogurt has melted. Add the lime juice and season. Transfer the mixture to a large bowl, add the millet, and mix to combine. Set aside.
4 Set the grill to medium. Coat the leeks in the remaining oil and season well. Grill the leeks for 20 minutes, turning frequently. Transfer to a plate, cover with foil, and leave for 5 minutes to steam. Place on serving plates, spoon over the millet mix, and serve.
Nutrition per serving |
|
Energy |
247kcals/970kJ |
Carbohydrate |
27g |
of which sugar |
9g |
Fat |
10g |
of which saturates |
2g |
Salt |
0.1g |
Fibre |
7g |
Millet and sweetcorn with roasted leeks