Millet salad
gluten free, vegan, dairy free, nut free
1 cup millet, rinsed & drained
½ a butternut squash, cubed
1 handful Swiss chard or kale
1 cup green beans, chopped
1tspn minced garlic
3tblspns olive oil
1 handful chopped tomatoes
1 handful chopped parsley
Toss the butternut squash in 2tblspn olive oil and roast in 200* oven. Bring 1.5cups water to the boil then simmer the millet till all the water is absorbed. Gently heat remaining olive oil, add garlic, chard & green beans, lightly sauté until just soft. Toss all the ingredients together in a large bowl, garnish with parsley & tomatoes. Enjoy!