Me and my salad obsession are back. This time I’m sharing with you an old love of mine “sweet potato, millet and greens salad”. This wholesome salad with earthy flavours was an &#…
2 hands full of fresh spinach & lettuce
1 medium sweet potato
0.33333333333333 cup millet
0.66666666666667 cup water to cook the millet
0.25 cup pepita
1 tbs lemon juice
1 tbs fig balsamic vinegar or any other balsamic vinegar
1 tbs olive oil ((divided))
1 tbs Tahini
2 tbs water for the dressing
Start by cooking the millet and potato.
In a small pan, at medium heat add millet, a pinch of salt and water. Bring to a boil, then lower the heat and cook for around 15 minutes. By this time, the millet should have absorbed all the water and should be quiet soft, while it still holds its shape.
While the millet is cooking start cooking the sweet potato.
Clean the potato, dry the moisture, keep the skin and cut it into small cubes. Add a bit of salt and pepper.
In a big saucepan, over medium heat add a drizzle of olive oil and start cooking the sweet potatoes with the lid on. Cook for 15-20 minutes depending on the size you've cut the sweet potato cubes.
Clean the spinach, remove the stems, chop by hand and put it in a medium bowl.
Prepare the dressing by mixing the olive oil, balsamic vinegar, lemons juice, tahini and water in a small jar.
Add the cooked sweet potato and millet over the greens. They both should be slightly warm, but not hot, otherwise, they would wilt the spinach.
Add pepita, sesame seeds, salt, pepper and chilli flakes. At the end add the dressing and toss well.