Roasted Millet Salad W Mango, Chickpeas & Watercress

• MILLET
• 1.5 cup Millet granules
• 4.5c Vegetable stock
• 1 tb Sunflower oil
• 1 Clove crushed garlic
• FOR THE SALAD
• 1 Mango; peeled and chopped
• 1can chickpeas
• 1 bn Fresh watercress or aragula
• 2 TBsp Chopped parsley
• 1 orange bell pepper
• 1 green bell pepper
• 3 greeen onions; finely sliced
• 2 Lemons; juiceed
• 1/4 cup olive oil
• Salt and pepper

1. Heat oil in a medium size sauce pan add the millet granules and chopped almonds and saute for 4-5 minutes, stirring all the time. Once the millet has turned golden brown add the crushed garlic and vegetable stock very slowly. Cover with a lid and leave to simmer slowly for 20 minutes or until the millet has absorbed all of the stock and is soft.
2. Pour the millet into a large mixing bowl to cool down.
3. Whisk together the lemon juice and olive oil until combined season to taste w salt and pepper.
4. Mix all the remaining ingredients together in a large mixing bowl and then combine with the roasted cooked millet.
5. Poor dressing over salad and toss to combine. Serve cold or at room temperature.

millet, millet granules, vegetable stock, sunflower oil, garlic, salad, mango, chickpeas, fresh watercress, parsley, orange bell pepper, green bell pepper, greeen onions, lemons, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/roasted-millet-salad-w-mango-chickpeas-watercress-50091146 (may not work)