Millet, Beetroot and Walnut Salad

Method

Make it happen

1. 01

   Rinse the millet where appropriate, then cook in water according to the packet directions until tender. Drain any excess liquid and spread out to cool; refrigerate promptly if making ahead.

2. 02

   Toast chopped walnuts in a dry frying pan for 3 minutes, then set aside.

3. 03

   Whisk oil with balsamic and honey before adding to the cooled millet.

4. 04

   Fold the remaining prepared ingredients through the grain without crushing them, then divide between four bowls and serve.