Millet and Spanish olives salad

    40 min

    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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