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Ingredients

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Millet:

  • Millet 100 g

Kale:

  • 60g Kale

Basil & Raosted Garlic Dressing:

  • Basil leaves (fresh) 5 g
  • 7g Roasted Garlic
  • Hellmann's French Salad Dressing
    Hellmann's French Salad Dressing
    80 ml
    Added to cart: Hellmann's French Salad Dressing

To assemble:

  • 40g Semi-dried Tomatoes
  • Tinned cannellinni beans 50 g
  • 5g Toasted Cocont Shavings
  • Onions (roughly chopped) 30 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning

Preparation

  1. Millet:

    • Soak the millet in cold water for 1 hour. Rinse.
    • Bring water and millet to the boil and cook till soft (10-15minutes). Rinse.
  2. Kale:

    • In a frying pan over high heat, cook the kale with a little water and salt until tender.
    • Refresh under cold water.
    • In a little oil, sauté the onions till soft, add Robertsons Veggie Seasoning and add the strained kale.
  3. Basil & Raosted Garlic Dressing:

    • Place whole bulb of garlic on a piece of tin foil, drizzle with olive oil. Fold tightly.
    • Place in the oven at 170˚ for 40 minutes. Remove from tin foil and squeeze out roasted garlic from each clove.
    • Using a stick blender, blend all the recipe ingredients.
  4. To assemble:

    • Mix Hellmanns Basil and Roasted Garlic Dressing through the millet with the spring onions and cannellini beans.
    • Place millet in a serving bowl, add the semi dried tomatoes and cooked kale. Sprinkle the coconut shavings over the top of the salad.