Recipe for Roasted Millet Salad with Mango, Chickpeas and Watercress 
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Yield:
1 servings
Ingredients:
Amount Ingredient
100 gm Millet granules, (4oz)
400 ml Vegetable stock, (use stock cube) (14fl oz)
1 tbl Sunflower oil
1 x Clove crushed garlic
1 tbl Roughly chopped whole almonds
----------------- FOR THE SALAD ----------------
1 x Mango, peeled and chopped
100 gm Cooked tinned chickpeas, (4oz)
1 bn Fresh watercress
1 tbl Chopped parsley
1 x Pepper, red, yellow and green
1 bn Spring onions, finely sliced
1 x Lemon, juice of
Salt and pepper
1 bot red wine to serve a few glasses with the salad
Loaf of wholemeal country bread
Instructions:
Instructions: Heat a large frying pan and add the oil. As soon as is hot add the millet granules and chopped almonds and saute for 4-5 minutes, stirring all the time.

Once the millet has turned golden brown add the crushed garlic and vegetable stock very slowly. Cover with a lid and leave to simmer slowly for 20 minutes or until the millet has absorbed all of the stock and is soft.

Pour the millet salad into a large mixing bowl to cool down while you prepare the salad ingredients.

Mix all the ingredients together in a large mixing bowl and then combine with the roasted cooked millet. Season with salt and pepper and then serve in a large salad dish.

Serve a glass of wine with this salad to aid digestion and some warm crunchy wholemeal bread accompanied by some fresh crisp salad leaves.

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