Millet and Spanish olives salad

Millet and Spanish olives salad


2 people made this

About this recipe: Olive it! was created to celebrate olives and help inspire you to try our delicious olive recipes and get cooking with this wonderfully versatile fruit.

Serves: 2 

  • 100g millet
  • 2 star anise
  • 1 dried red chilli, finely chopped
  • 4 garlic cloves, chopped
  • 300g black olives
  • 2 teaspoons sweet paprika powder
  • 100ml extra virgin olive oil
  • crushed black pepper, to taste
  • 2 tablespoons lemon juice
  • 1 to 2 handfuls salad greens, of your choice
  • 40g roasted red pepper, sliced
  • 40g roasted yellow pepper, sliced
  • salt, to taste
  • lemon slices, to garnish

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Rinse the millet, then place in a saucepan and pour in just enough water to cover. Boil over a high heat until the millet is tender, about 10 to 15 minutes, adding a little more water if necessary to stop it drying out. Remove from the heat, drain any excess water then pour in a drizzle of olive oil, toss to coat, then spread out over a flat tray to cool.
  2. Heat a little oil in a pan, add the star anise, dried red chilli, garlic, olives and sweet paprika and cook and stir for a few minutes. Remove from the heat, discard the star anise and set aside.
  3. In a mixing bowl, combine the boiled millet, extra virgin Spanish olive oil, crushed pepper, and lemon juice and mix well.
  4. Arrange the millet on a plate throw in some salad greens and roasted pepper then spoon in some of the olive, chilli and garlic mixture. Season with salt, garnish with a lemon slice and serve.

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