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Millet salad with roasted peppers and olives recipe

Millet salad with roasted peppers and olives recipe

  • Recipes
  • Dish type
  • Salad
  • Grain salad

This hearty salad is ideal for feeding four. Bursting with flavours from roasted peppers, olives and garlic, this is sure to become a favourite.

1 person made this

IngredientsServes: 4

  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 4 cloves garlic, unpeeled
  • 225g millet
  • 600ml vegetable stock
  • zest and juice 1/2 lemon
  • 6 tablespoons olive oil
  • 2 teaspoons sweet paprika powder
  • 1/2 teaspoon dried chilli flakes
  • salt and freshly ground black pepper, to taste
  • 30 pitted black olives
  • 2 tablespoons chopped fresh parsley

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 200 C / 180 C fan / Gas 6.
  2. Place the peppers in a roasting tin with garlic cloves.
  3. Roast in the oven for 20 minutes or until the pepper skins blacken.
  4. Whilst the peppers roast, dry fry the millet in a large frying pan for 3 to 4 minutes until golden. Then transfer to a saucepan, pour in the stock and bring to the boil. Cover and simmer gently for 20 minutes until the grains are tender and stock absorbed. Transfer to a shallow tray to cool and set aside.
  5. Transfer the peppers to a plastic bag and leave to cool for 10 minutes. Peel away the skins, discard the seeds and slice into large pieces.
  6. Slip the garlic from the papery skin and use the blade of a knife to turn the flesh into a paste, place in a bowl with the lemon zest and juice, olive oil, paprika and chilli flakes. Add a pinch of salt and a good grinding of black pepper. Use a fork to whisk the ingredients together.
  7. Add the peppers, millet and olives to the bowl along with the parsley and gently toss together.

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Barley & Roasted Vegetable Skillet Salad- Mediterranean Style

Give this Barley & Roasted Vegetable Skillet Salad prepared Mediterranean-style a try and serve as part of any continental meal. It is packed full of flavour and texture and is super healthy and delicious.

Barley & Roasted Vegetable Skillet Salad is a wholesome salad that is made from barley and flavored with olives and basil. The addition of the roasted vegetables to the barley salad makes it palatable and packed with nutrition. Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch box or even a weeknight dinner along with a cold soup.

Did you know: Barley has a nutty flavor and is a great substitute for Rice or Pasta. Barley helps to reduce the blood sugar, blood pressure and cholesterol. Barley also helps in promoting weight loss. Barley water consumption helps in regulating digestion and stomach problems.

Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch along with Roasted Carrot Hummus Falafel Wrap Recipe and Cucumber Honey Limeade Recipe.


What’s in This Mediterranean Quinoa Salad?

Having a stash of DeLallo’s Salad Savors in my fridge is touched with a bit of irony. Why? Because these packaged salad fixins’ should be named Salad Savers (ers instead of ors) because they save/rescue me in my meal time prep so much of the time. The gourmet salad ingredients are variously themed with ingredients that include vegetables, nuts and cheese and are all appropriately pre-portioned.

I was going for a vegetarian salad and knew the ingredients from the Zesty Salad Savors would fit in perfectly with our easy, snackable menu. Roasted red bell peppers, already chopped. Briny kalamata olives that are already pitted. And feta cheese that should never be forgotten. They created my med-inspired base.

To that I added canned garbanzo beans and cooked quinoa for extra protein. Arugula leaves and fresh basil leaves add the leafy green element I always crave.

And the simple garlicky dressing is just that. Simple.


Olive and Caper Stuffed Millet Balls

Vegan Olive and Caper Stuffed Millet Balls with lemony soy yogurt.

I hope you are as excited as I am, because I have another undetectably vegan and healthy recipe for you. These hearty and savoury millet balls stuffed with a flavourful olive, caper and basil filling, coated in crispy, seasoned breadcrumbs are perfect for dipping into lemony yogurt, pesto or marinara sauce. These little millet balls make a great budget-friendly snack or a delicious weeknight dinner with a side salad or sweet potato fries. You’ll love them!

This dish is basically the love child of the classic Italian stuffed rice balls, Arancini and the sweet Hungarian quark balls, Túrógombóc. One of the best thing about this recipe, besides that it’s super easy to make, is that it’s totally customisable. In my savoury, oil-free and of course veganized version I used olives, capers and basil as a filling, but you can of course use sun-dried tomatoes, roasted peppers, artichokes, vegan cheese, tofu ricotta or whatever you have in your fridge as a filling. You can season the millet base with fresh or dry herbs, chili powder, tomato paste or you can make it extra creamy with a little bit of nut butter. Same goes for the breadcrumbs, don’t be shy with the seasoning there! But in case you don’t want to use store-bought gluten-free breadcrumbs you can also use oats or finely chopped nuts and seeds as a coating.

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎


Grain Mains: Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino When the new book from Bruce Weinstein and Mark Scarbrough, Grain Mains, came across my desk, I was blow away. This book is right up my alley and a perfect fit for Bob's Red Mill. Apparently, we were a good fit for Bruce and Mark, too, as you can read in this guest post from a few days ago. I love that our slogan is "Whole Grain Foods for Every Meal of the Day" and this book's full title is Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. A match made in heaven if ever I heard of one! As they say in this book, Bruce and Mark have taken whole grains from the side of the plate and put them right in the middle with 101 main dishes. They've skipped out on baking with whole grains (ok, there are two or three baked goods) and put their focus on using whole grains for everything from familiar-yet-delicious hot cereals and grain salads, to more exotic fare like Posole Verde and Pumpkin-Quinoa Soufflé. From a user perspective, I was pleased to see this book also delivers a quick overview of the different grains and different methods for cooking them. They suggest alternative grains that will work in each recipe, in case you don't have, say Job's Tears or Teff on hand. Stunning photography accompanies almost every recipe, a huge plus in my opinion. Additionally, each recipe has tips for making ahead, saving time, making it easier (or more exotic) and tester's notes. All in all, I wish I was keeping this book instead of giving away a copy to one lucky winner. If you don't win and want to get your hands on a copy, you can find this book on Amazon.com and Barnes and Noble for $24.99. The kind folks at Rodale have provided a copy of this book for one lucky winner. In addition to this book, we'll kick in a package of our Hulled Millet, Hard Red Wheat Berries and Quinoa (if you should win and you're gluten free, we'll gladly swap the wheat berries for a gluten free option). To enter, leave a comment here telling us which whole grain is your favorite and what you like to do with it. We'll select a winner randomly from all who comment by 11:59 pm on 8/30. Good luck! Congratulations to Sue Crawbuck! Millet Burgers with Olives, Sundried Tomatoes, and Pecorino Active time: 15 minutes Total time: 55 minutes Time savers: Use 2 1/3 cups millet cooked until the grains are creamy like a porridge begin the recipe at step 2. 3 cups (720 ml) Water 1 cup Millet 10 chopped dry-pack Sundried Tomatoes 1 medium Garlic Clove 1/3 cup pitted Green Olives, chopped 1/4 cup Pine Nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant 1/4 cup packed grated Pecorino-Romano or Parmigiano-Reggiano 4 large Caper Berries, stemmed and then minced 1 tsp dried Oregano 1 tsp dried Marjoram 2 Tbsp Unsalted Butter 2 Tbsp Olive Oil 1. Bring the water and millet to a boil in a medium saucepan over high heat. Cover, reduce the heat to low, and simmer slowly until it’s like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes. 2. Meanwhile, fill a small saucepan about a third of the way with water and bring it to a boil over high heat. Put the sundried tomatoes and garlic in a small bowl cover with the boiling water. Steep for 10 minutes. 3. Drain the sundried tomatoes and garlic in a colander set in the sink. Add them to the bowl with the cooked millet. Add the olives, pine nuts, Pecorino, minced caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food purée. Use dampened hands to form the mixture into 6 patties. 4. Melt the butter in the olive oil over medium heat in a large skillet, preferably a nonstick one. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them with a thin spatula and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes. Here, we’ve used an Italian palate to balance the aromatic millet. Note that the recipe calls for the larger, oblong caper berries, not capers. The timing for cooked millet is a bit dodgy since the grains are notorious for picking up and holding ambient humidity—as well as releasing it in a dry environment. Don’t stand on ceremony: lift the lid and check the millet as it cooks, adding more water as necessary. You want crunchy texture but no distasteful grit. These patties would be a treat on whole-wheat buns with a little purchased caponata as well as thinly sliced red onion and crunchy lettuce. You could also slice the cooked patties into bite-sized bits and toss them in a large, Italian-style chopped salad, dressed with a creamy vinaigrette. These patties don’t reheat as well as some of the others, although they do make great late-night snacks right from the fridge, cut into small pieces and dipped in deli mustard. In truth, these millet burgers can be made with lots of the ingredients found on your supermarket’s salad bar: olives of all sorts, roasted red peppers, and the like. Just keep in mind an Italian antipasto flavor palate to create your own version. Artichoke Millet Power Salad

This artichoke millet salad was inspired by a recent cooking adventure of my mom’s . . .

Let me start off by saying I love my mom’s cooking. It’s simple and healthy. When I’m at her house, I love the huge salads, steamed vegetables, and grilled meats. She doesn’t exactly venture into “gourmet” territory though. And when I share recipes with her that she “must try” (because I know she’ll love them), she prints them off, hangs them on her refrigerator, and then leaves them there for 8 months until I fly home and make them for her.

So when she called me last week to tell me about the Artichoke Tapenade Salad she had made (recipe from Trader Joe’s), I was floored. “You made what?”

Sounded right up my alley, so I went out and bought the ingredients, and made one for dinner and lunches last week. I made quite a few changes to the one she made from Trader Joe’s, but the artichokes and olives are the important part, right?

What is Millet?

Millet is a grain, like quinoa, praised for its high protein content (6 grams in 1 cup cooked). It also has a high magnesium content, and is touted to reduce the symptoms of asthma in children, protect heart health, lower the risk of type II diabetes, prevent gallstones, and lower the risk of cancers, including breast cancer. (Wow, food is an amazing medicine!)

When prepared, millet can take on a creamy consistency, almost like polenta, or be light and fluffy like rice. The brand of millet I buy here in Malaysia is dependent on what’s available, so sometimes it’s creamy, sometimes it’s light and fluffy. It’s a good thing I enjoy it both ways. To the best of my knowledge, it isn’t in how you prepare it, but rather the type of millet you buy. All the packages here just say “millet,” and I haven’t paid attention enough to tell you which brand cooks in which way.

The “light and fluffy” type is much better for salads like these. I actually had planned to buy quinoa for this salad, but it has been unavailable for much of the past 6 months around here, which is actually what spurred me to finally try it. Another good thing about millet? At least here in Malaysia, it’s much cheaper than quinoa (quinoa can run US$6-10 for a small bag. Millet, only about US$2).

Serving Ideas

I added white beans to this salad to make it a meal with complete proteins on its own, so it’s a great meatless option, especially great for lunch. The bright lemon and parsley flavors make it a great addition to fish.

  • Both times that I’ve made it, I’ve served it with salmon, and put the salad on top of crunchy romaine leaves. I take the romaine and wrap up the salad and salmon together like lettuce wraps. It’s so good!
  • I also ate some of the leftover salad with an egg cooked on top for breakfast.

This salad is very versatile. It would be great with other vegetables, like bell peppers, roasted eggplant (I can see that happening in my future!), or with a different type of bean or grain.


13 chicken with millet Recipes

Millet Chicken Vegetable Soup

Millet Chicken Vegetable Soup

Spice Rubbed Chicken With Millet Pilaf

Spice Rubbed Chicken With Millet Pilaf

Autumn Millet Casserole

Autumn Millet Casserole

Buttery Chicken

Buttery Chicken

Shrimp Kebabs on Wild Rice Pilaf

Shrimp Kebabs on Wild Rice Pilaf

The Only Main Course Salad Recipe You Need to Know

The Only Main Course Salad Recipe You Need to Know

Wonderful Barley Rice Pilaf

Wonderful Barley Rice Pilaf

Stuffed Tomatoes (Emeril Lagasse)

Stuffed Tomatoes (Emeril Lagasse)

Turkey, Pasta, and Sweet Potato Dinner

Millet salad with roasted peppers and olives recipe - Recipes

Cornbread really doesn't need an introduction. Modestly dry, with a hint of moisture if you please, and packed full of your favorites if desired, my focus this time around is on cornmeal, olives, hot peppers and dill. I was originally going to make olive tapenade again with my latest purchase of Kalamata olives, but once I got the idea of cornbread with olives in mind, the fate of these plump purple beauties was determined.

This is an easy bread to whip up once you've completed the somewhat laborious task of pitting the olives. An olive/cherry pitter speeds up the process. The unique flavors of the ingredients come together with harmonious bliss.

Cornbread with Black Olives and Jalapeño Peppers
Recipe by Lisa Turner
Published on May 3, 2009

Simple classic buttermilk cornbread baked with plump Kalamata olives and fresh dill and a few jalapeños for a bit of heat

  • 1 cup unbleached white flour
  • 1 1/2 cups yellow cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 cup buttermilk
  • 1 egg
  • 1/3 cup fresh chopped dill (or 3 teaspoons dried dill)
  • 1 cup black or Kalamata olives, pitted and sliced
  • 3 to 4 jalapeños, seeded and finely chopped

Preheat an oven to 350° and butter a 9-inch pie plate.

In a large bowl, combine the flour, cornmeal and salt. In a medium bowl, whisk together the buttermilk, olive oil and egg. Pour the buttermilk mixture into the dry ingredients and stir until just combined.

Fold in most of the dill and the olives and jalapeños.

Transfer to the prepared pie plate, spread the batter evenly, and sprinkle the top with the remaining dill. Bake for 40 to 45 minutes or until golden brown.


Israeli couscous salad with olives & artichokes

Published: Aug 24, 2017 · Modified: May 5, 2021 by Cadry Nelson
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While I was making this Israeli couscous salad, I couldn’t help singing “My Favorite Things” from Sound of Music.

Because while I am a huge fan of whiskers on kittens, Castelvetrano olives and marinated artichoke hearts are also way up there.

In fact, this whole salad is basically a who’s who of my favorite things.

There’s cherry tomatoes, cucumbers, fresh summer basil, garlic, and the star of the show, Israeli couscous.

With every bite, there’s something to look forward to.

Will you get a spoonful with buttery Castelvetrano olives? Or will you be met with briny marinated artichoke hearts?

I’m particularly into the grilled marinated artichoke hearts right now. They’re one of my favorite Trader Joe’s vegan products. They are oil packed in jars. You can find them next to the marinated artichoke hearts on the shelf.

Cherry tomatoes are at their sweet and juicy best. And fresh basil makes every dish taste like summer.

Couscous is sometimes confused for a grain, but it’s actually a pasta. Unlike its teeny tiny couscous brethren, the Israeli style is bigger and pearl-shaped. (That’s why it’s also called pearl couscous.)

For those of us who opt for pappardelle over angel hair and barley over millet or quinoa, Israeli-style couscous is for people who prefer something on the chewier side.

This couscous only takes 8 to 10 minutes to cook. Then it can be seasoned and tossed with vegetables.

It can be served hot or cold, as a side dish or as lunch itself.

This dish is delicious hot or cold. It’s great for packed lunches, picnics, and potlucks.

It can be filled out with roasted chickpeas in the air fryer or oven, and vegan feta cheese crumbled on top just before serving. During summer grilling season, it pairs nicely with grilled Portobello mushrooms or grilled tofu with lemon & rosemary. You can even turn the couscous pink like I did for my vegan caviar.

Since it keeps well in the refrigerator, it’s a really convenient salad to have on hand when you want something fast & fresh right now (which is why I also had it for breakfast one day).

One thing to know, though – the oil and seasonings kind of soak into the salad. So I recommend refreshing it with a splash more of oil, balsamic vinegar, and salt before serving if you’re having it as leftovers.


35. Pasta Caprese Salad

This fiber-rich, whole-grain pasta salad is summer on a plate (or in a bowl, if you like). Consider this recipe a new staple for barbecues and appetizers, or make it your go-to for weekday lunches.

You can add arugula for a nice dose of calcium and vitamins A, C and K.

Get the Pasta Caprese Salad recipe and nutrition info here.