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Maple-Infused Carrot and Millet salad

- 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.


- 50 ml vinegar

- 3 tbsp canola oil

- 2 tbsp maple syrup

- 1 tbsp mustard

mix together and add to salad.

Recipe adapted from

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