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The Resilience Sessions: Warm Summer Millet Salad

Each week, OmVed Gardens and Chefs Manifesto chef Arthur Potts-Dawson is joined by a guest chef to discuss a resilient ingredient within their particular food culture.

Each chef cooks with their chosen ingredient, connecting to their localised food systems, cultural food history and migration of food and people. In this instalment, Arthur is joined in the kitchen by Indian chef Anahita Dhondy to talk about and cook with millet.

This event was hosted by the Chefs Manifesto London Action Hub, OmVed Gardens.

Warm Seasonal Millet Salad

  • 500g foxtail millet (you can also use buckwheat or kodo)
  • 3tbsp olive oil or any local oil
  • 2 large onions
  • 4 large tomatoes and some cherry tomatoes
  • 3/4 green chillies (depending on how hot you want it)
  • 2tsp parsi sambar masala
  • a handful of coriander stems/leaves
  • For the dressing
  • lemon juice from 5-6 lemons (small ones, if large then 2)
  • 10 tbsp olive oil
  • 4 red chillis
  • 1tbsp mint
  • 2tbsp coriander
  • salt and pepper
  • Garnish: lemon wedges, chillies and any crunchy bits
  1. Wash the millets a minimum of three times. This removes its bitterness.
  2. In a pot add the millets and double of that of water, cook for 15-20 mins remove and spread out in a big tray. Pour some olive oil and mix.
  3. Fine chop all the veggies that you want to add. Keep aside.
  4. Slice the onions and tomatoes, green chillies. In a pan, add oil and cook with masala and mix in the millets.
  5. For the dressing, mix up all the ingredients. If you want to add some chilli sauce or vinegar add now.
  6. Toss it all up and serve.