Coconut Millet Salad


A quick little tummy filler where the only real work is in boiling a pot of water and peeling a few veggies! Replace the veggies and fruit below with anything you have in the fridge.

Millet (as much or as little as you like. I used roughly 3 cups. Husband and Son love seconds and thirds!)
1 Courgette/Zucchini
1 Mango
2 Firm Pears
2 Large Tomatoes
2 Avocados
Half a large white Onion
2 Cloves Garlic
2 Generous handfuls of unsweetened organic desiccated Coconut

Half cup Extra Virgin Olive Oil
Tablespoon Balsamic Vinegar
2 Tablespoons Tahini Paste
2 Teaspoons Fresh or dried Thyme
Salt to taste


This is how I make millet. I don’t care much for the starchy bitter after taste of millet so to avoid it, I place a medium sized pot of water on the stove and bring to a rapid boil. Add the millet, and immediately lower the heat to a gentle simmer. Let it cook for about 10 – 15 minutes. Pour into a strainer and rinse well under cold running water. Strain the millet and place it back in the same pot. Fill again with cold water and bring to a very gentle simmer. Turn off the heat when the water has reached boiling point. Strain again, making sure to eliminate as much water as you can. Leave to cool. This method will give you fluffy, light, millet every time!

Wash the fruit and veg and chop into even cubes. I peel the skin off mine because they won’t be cooked. Place in a large mixing bowl.

Chop onions and finely mince garlic and add to bowl with fruit and veg.

In small bowl or cup, mix together the dressing ingredients and whisk with a fork until smoothly blended. Pour it on the fruit and veg and use a large spoon to toss everything together so all the pieces of your salad are evenly coated with the dressing.

Add the cooled millet to the bowl of veggies and dressing. Add the coconut and toss everything together.

Serve and enjoy!

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