Serves: 4
Cooks in: 60 minutes
Difficulty: 3/10

A beautiful wintery warm salad featuring some of my all-time favourite ingredients. I use the whole-grain millet in this salad because it’s packed with┬áprotein, antioxidants, and nutrients. It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free! Millet actually has more protein than quinoa & double the amount of iron!


500g/17.63oz Squash or Pumpkin
2 Red Onions, peeled & cut into wedges
2 cups/200g Uncooked Millet or Cous Cous, Quinoa or Bulgar Wheat
1 Clove Garlic
5 cups/1250ml Vegetable Stock
1 can Chickpeas, drained
2 cups/300g Kale, lightly steamed
4 tbs Fresh Soft Herbs, chopped fine (I used dill, basil & parsley)
4 tbs Pumpkin Seeds
2 tbs Extra Virgin Olive Oil
2 tbs Balsamic Vinegar
Juice & Zest 1 Lemon
Salt & Pepper


Wash, then cut your pumpkin or squash into wedges. I recommend using a serrated knife.

Steam or boil the wedges for 12-15 minutes, or until tender but not mushy.

Meanwhile bring the vegetable stock & garlic clove to a boil in a medium saucepan, when it’s boiling add the millet. Pop a lid on and let it cook away for 15 minutes, stirring every now and then.

After 15 minutes turn the heat off. Leaving the millet in the pan with the lid on for a further 10 minutes to continue to finishing cooking & absorb the rest of the stock. Once cooked, use a fork to fluff up the millet.

Place a gridle pan over a high heat with a little cooking oil and when the pan is hot, grill the wedges & red onion until lightly charred. Whilst they are grilling make sure you sprinkle over salt & pepper.

Meanwhile stir the lemon juice, zest, balsamic, olive oil, chickpeas, kale, herbs & a little salt and pepper through the millet.

When you’ve grilled all the squash & red onion, serve up your salad by piling it all together on a serving dish. Sprinkle over some pumpkin seeds to finish.