- 150 g Millet
- 200 ml de bouillon
- 3 carrots, peeled and grated
- 60 g pumkin seeds
- 1/2 tsp of salt
- a bunch of parsley cut thinly
In a saucepan, combine millet and bouillon. Bring to a boil uncovered. Partially cover and cook 20-30 minutes. When millet is cooked, uncover pan and fluff with a fork. Let cool. Put pumkin seeds and salt in a large pan and roast until they crack.Combine all ingredients in a salad bowl.
Dressing
- 50 ml vinegar
- 3 tbsp canola oil
- 2 tbsp maple syrup
- 1 tbsp mustard
mix together and add to salad.
Recipe adapted from maplefromcanada.ca
