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)
- Two Years Ago: Lemony Cornmeal Cranberry Drop Scones and Apple Pie + Mac & Cheese and Race Recap: Reindeer Run 5k
- 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)
- 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
- 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.