Ingredients
The following ingredients have 2 Servings
- 1/2 pound carrots
- 1/2 cup sliced red onion
- 1 tablespoon olive oil
- 2 teaspoons Moroccan spice blend (Ras El Hanout)
- 1/2 cup uncooked millet
- 1/4 cup sliced almonds
- 1/4 cup pomegranate seeds
- 1/4 cup flat leaf minced parsley
- 2 tablespoons minced cilantro
- Juice from one lemon
- 2 tablespoons olive oil
Instruction
- Preheat oven to 375˚. Cut carrots on the bias,, about 1/16th of an inch thick. Place on a sheet tray covered with parchment paper and toss with onions, 1 tablespoon olive oil, and spice blend. Roast carrots until browning and tender, 20 to 25 minutes.
- While the carrots are roasting, combine millet with 1 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 18 minutes or until most of the water has been absorbed. Remove from heat and allow to sit for 5 minutes.
- In a bowl combine the roasted carrots, millet, almond slices, pomegranate seeds, and herbs. Squeeze lemon juice over salad followed by 2 tablespoons olive oil, adding more as desired. Toss together, taste and adjust salt/pepper to taste.