Millet Split Pea & Broccoli Salad

Soak the split peas for 2 hours in cold water, then rinse, drain and cook then in abundant salted water for ab. 35 minutes or until soft. Once cooked, drain and set the peas aside. Meanwhile, heat a large saucepan over low flame and toast the raw millet for ab. 5 minutes until fragrant and it starts making popping sound. Then, heat 2 cups of vegetable broth in the saucepan, seasoning with salt and turmeric, add in toasted millet and give a good stir. Turn the heat to high and bring to a boil. Lower the heat, cover the pot and simmer for ab. 20 minutes until all the liquid gets absorbed. Remove from heat and let sit for 10 minutes. Meanwhile prepare the herb dressing by putting the basil, mint, coriander, lemon juice, EVO and honey in a food processor and blending until smooth. Dress with salt and black pepper and set aside. At this point, fluff the millet with a fork and dress with salt and black pepper to taste. Pour in the herb dressing and mix well. Finally, combine broccoli florets to the arugula, split peas, avocado, cherries and millet sprinkling with sunflower seeds. Give it a good toss, drizzle with some EVO and serve.