Recipe: Zucchini & Millet Salad with Lemon-Coriander Dressing

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.

• One Year Ago: Chewy Molasses Cookies (if you’re looking for a more holiday-like recipe)
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• Four Years Ago: 50th Anniversary Peace Corps Facts

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!