Recipe: Zucchini & Millet Salad with Lemon-Coriander Dressing

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As the holiday season descends and the sweet treats mount up, I sometimes find myself craving a colorful, wholesome salad. This zucchini and millet salad ought to do the trick. Succulent, olive oil-sautéed zucchini complements earthy toasted pumpkin seeds and fluffy millet. The lemon-coriander dressing zings it all together, and pan-fried halloumi adds extra protein and a salty punch.

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Zucchini & Millet Salad with Lemon-Coriander Dressing (adapted from my darling lemon thyme; serves 3-4 generously)

Ingredients

  • Salad:
    • 1.5 cups cooked millet
    • 1/2 cup pumpkin seeds, toasted
    • 2 medium-large zucchini, sliced into thin rounds
  • Lemon-Coriander Dressing:
    • 1 bunch fresh coriander (cilantro), roughly chopped
    • juice of 2 lemons
    • 1/4 cup (60mL) olive oil
    • 1 garlic clove
    • 1/2 tsp cumin
    • 1/2 tsp ground coriander
    • to taste: salt
  • optional: 1-2 blocks halloumi cheese, sliced medium-thick

Procedure

  • If you haven’t already done it, cook the millet (see link above).
  • While the millet is cooking, prepare the zucchini by sautéing rounds in olive oil over medium-high heat, stirring often. When the zucchini rounds are golden-brown and soft, remove them from the heat and put into a large bowl.
  • While you’re cooking the zucchini, you can toast the pumpkin seeds over medium heat in a small skillet.
  • Fry the halloumi in a little bit of oil over medium-high heat until nicely browned on each side.
  • Make the dressing: combine all ingredients in a blender or food processor (or use an immersion blender), processing until smooth. Add a little cold water if the dressing is too thick.
  • Combine the millet, zucchini, pumpkin seeds, and dressing in the large bowl and toss. Serve the halloumi on the side.

Enjoy!

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2 thoughts on “Recipe: Zucchini & Millet Salad with Lemon-Coriander Dressing

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