Ingredients
SERVES 4
– 100 g millet
– 200 g split peas
– 12 asparaguses
– 10 radishes thinly sliced
– 1 generous handful of pumpkin seeds
– 1 large handful of sprouts
– 2 lime juiced
– 5 tbsps. EVO
– ¼ cup cashews
– 1 tbsp. dried basil
– 2 tbsps. nutritional yeast
– salt to taste
– black pepper to taste
Directions
In 2 separate bowls soak the cashews and the split peas for 2 hours in cold water, then rinse, drain, set the cashews aside and cook the split peas in abundant salted water for ab. 35 minutes or until soft. Once cooked, drain and set the peas aside. Then, cook millet in 2 cups of water for ab. 20-25 minutes. Meanwhile, heat a little EVO in a large frying pan, add in asparaguses and grill for 3-5 minutes. Then, prepare the dressing: in a food processor combine lime juice to 2 tablespoons of EVO, cashews, dried basil, nutritional yeast, salt and black pepper and blend them until obtaining a smooth mixture. At this point, transfer millet in a large bowl, incorporate split peas, radish and asparaguses and mix well. Finally, pour in the dressing sauce, sprinkle pumpkin seeds on top and decorate with sprouts. Serve immediately or refrigerate for later.
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