Millet and Spanish olives salad

    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.


    2 people made this

    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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