New Update
| Main ingredients | Proso millet, Tahini, Red chilli sauce, Lemon, Crushed black peppercorns, Garlic, Extra virgin olive oil, Arugula leaves, Cherry tomatoes, White onion, English cucumber, Fresh jalapeno, Red radish, Pickled capers, Sweet corn kernels, Bocconcini |
| Cuisine | Fusion |
| Course | Salad |
| Prep time | 3-3.5 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup proso millet
- Salt to taste
- Dressing
- ¼ cup tahini
- 2 tablespoons red chilli sauce
- ½ lemon
- Salt to taste
- Crushed black peppercorns to taste
- 1 tablespoon finely chopped garlic
- 2 tablespoons extra virgin olive oil
- Salad
- 2 cups arugula leaves
- 6-8 cherry tomatoes, halved
- 1 small white onion, cut into small cubes
- 1 small English cucumber, cut into small cubes
- 1-2 fresh jalapenos, sliced
- Red radish strips as required
- 5-6 pickled capers
- 2 tablespoons boiled sweet corn kernels
- 2-3 Bocconcini pieces
Method
- Wash proso millet and soak it with sufficient water for 2-3 hours. Drain and transfer into a deep pan. Add 2¼ cups water and salt and mix well. Cover and cook till the mixture comes to a boil. Discard the scum, cover again, reduce the heat to low, and cook for 8-10 minutes.
- Switch the heat off, transfer in a bowl and let it cool completely.
- To make the dressing, take tahini in an air tight glass jar, add chilli sauce and squeeze the juice of lemon. Add salt, crushed black peppercorns, garlic and extra virgin olive oil. Cover with its lid and shake till everything is well combined
- To make the salad, arrange arugula leaves on a serving plate and sprinkle cooked proso millet, cherry tomatoes, white onion cubes, English cucumber cubes, jalapeno slices, red radish strips, pickled caper and sweet corn kernels. Break Bocconcini into small pieces and sprinkle over the salad and drizzle the dressing. Serve immediately.
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