Crunchy Millet Brussels Sprout Salad W/ Walnut Vinaigrette

1. 1

   In a medium pan over medium heat, toast the millet, stirring frequently, until fragrant and turning golden. In the same pan, repeat the process with the chopped walnuts and set aside.

2. 2

   Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Thinly slice them in horizontal layers.

3. 3

   Place the millet and the brussels sprouts in a saucepan with boiling water and add a large pinch of salt. Lower the heat, cover the pot and simmer until the millet and vegetables are just cooked through, about 20 minutes.

4. 4

   In the meantime add olive oil to the previously used pan for toasting over high heat for 2 minutes. Add the sliced aubergine, balsamic vinegar and salt and let cook for about 10 minutes until golden and soft, stirring frequently. Set aside.

5. 5

   Remove the millet from the heat, mix gently with a fork and let it sit, covered, for 10 minutes.

6. 6

   In a big salad bowl toss the millet with sprouts and glazed aubergine.

7. 7

   In a small bowl, whisk the vinaigrette ingredients together until well mixed. Pour the dressing over the salad and mix well.

8. 8

   Add the toasted walnuts and mint to the salad and toss.

9. 9

   Serve immediately or, if you have time, let the salad marinate for ten minutes beforehand.

* Per serving · 4 servings · Values may vary.