Spicy Millet Pumpkin Salad

This is a healthy, veggie-filled salad, which is perfect for an autumn dinner or potluck. It adds an oriental twist to one of the most traditional fall veggies. If you cant find hokkaido squash, you may use any pumpkin or squash you like (prepare accordingly). This is a very versatile dish as you can adjust the veggies and spices to your liking and also eat it either hot or cold.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 250  g  millet, rinsed
• 500  ml vegetable broth
• 3  tablespoons  oil (I used an oregano-infused one)
• 1  small  hokkaido squash, de-seeded and finely diced (about 500 g prepared)
• 1  garlic clove, minced
• 3  scallions, sliced finely
• 1  red bell pepper, diced finely
• 1  teaspoon dried thyme (or 1 fresh sprig if you have it)
• 1  teaspoon salt (more if you like)
•  pepper
• 4  tablespoons water
• 4  tablespoons raisins
• 1  teaspoon  harissa  hot chili paste (or sambal oelek)
• 1  bunch parsley, minced
• 200  g feta cheese, diced (low-fat is fine)
• 5  tablespoons lemon juice (optional)

Directions

1. In a small saucepan combine millet and broth. Heat to a boiling and simmer for 5 minutes. Let soak for 10 more minutes until all the broth has been absorbed.
2. Then heat oil in a large frying pan. Add garlic and squash/pumpkin. Sautee for 3 minutes. Then add scallions and bell pepper. Season with thyme. Sautee for another 3 minutes.
3. Add the 4 tbs water and raisins along with the salt and pepper. Season with harissa paste. Allow to cook for another 8 minutes or until squash is tender, but still crunchy.
4. Stir millet into veggie mixture and also add in feta cheese and parsley. If you like stir in the lemon juice.
5. Serve immediately or let cool and enjoy then.