1 large courgette, sliced and cut into moons
1 red pepper, deseeded and roughly chopped
1 sweet potato, peeled and cut into small chunks
2 tomatoes, chopped into chunks
1 tin of good quality tinned tomatoes
2tsp cajun spice blend
2tbsp olive oil
150g millet, rinsed
1 red onion, finely diced
500ml vegetable stock (a well flavoured one makes a big difference)
2 tsp dried oregano
freshly ground salt and pepper
Pre-heat oven to 170C (fan)
Put all the the vegetables (not including the tinned tomatoes) into a roasting tray. Add the olive oil and cajun spice blend, toss everything together to mix. Roast in pre-heated oven for 1 hour, stirring half way through for even cooking. After an hour, when the vegetables are soft and some are beginning to look chargrilled on the edges add the tin of chopped tomatoes. Return to the oven for half an hour.
25 minutes before the roasted vegetables are ready rinse the millet, and add to a saucepan (on a medium-high heat) with the red onion. Constantly stir until the millet starts giving off a “popped corn” aroma, this should take about 5 minutes. Then add the stock and oregano, bring to the boil, cover and simmer for 25 minutes or until the millet has absorbed all the stock and is light and fluffy. If you want it more al dente then don’t cook for 15-20 minutes or until it has a bit of bite.
Season and serve.
Leftovers for lunch
Two posts in one day! This is to make up for my lack of cooking and lack of blogging over the Christmas season. I would save this post for another day but I’m looking forward to going to Dublin for the day tomorrow and reporting back on a restaurant that we’re visiting which has an exclusive menu for coeliacs (as well as a main and lunch menu), amazing.
This is another easy, and some may say uninspired, recipe but my recipes will be simple and homely until I fully get my head around all these food intolerances. Drum roll… or maybe not… my simple millet salad. It’s very basic and unimaginative but I enjoyed it for my lunch today (and it’s IBS friendly).
Simple Millet Salad (serves 1 hungry person)
200ml yeast free vegetable stock
quarter – half a small red onion
1 tomato, chopped
4 slices of cucumber, cubed
Salt and pepper, to season
Thoroughly rinse the millet in cold water. Bring the vegetable stock to boil, in a saucepan, then add the millet. Simmer gently for 25 minutes or until all the liquid has been absorbed. Whilst the millet is cooking prepare your vegetables and place in a bowl. Once the millet is cooked, leave to rest for 5-10 minutes. Once rested, fluff with a fork and add to the beautiful bowl of vegetables. Mix it all up, season to taste, and slowly enjoy.
- You could sprinkle some seeds, such as pumpkin or sunflower seeds, onto the salad before serving.
- Or add your favourite chopped nuts and/or fresh herbs (parsley or basil would work well).
- If tolerated, the salad can also be served with 50g of goats cheese, crumbled, for a calcium intake boost.
- Add pre-cooked/tinned chickpeas, toasted for some low-fat, protein