Middle-Eastern Summer Squash Salad Recipe

Name: Middle-Eastern Summer Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: juice of 1/2 a lemon; 1 1/2 tablespoons olive oil plus more for saute pan; 1/2 tablespoon honey plus 1 tsp.; 1/8 teaspoon ground allspice; 1/4 teaspoon paprika; 1/8 teaspoon cumin; 1/8 teaspoon ground coriander; 1 garlic clove, crushed; 1/4 teaspoon sea salt; 3/4 cup millet, uncooked; 1 1/2 cups water or vegetable broth; 1/2 red bell pepper, diced; 1 medium zucchini, diced; 1 small yellow summer squash, diced; 1/4 cup raisins; 1/4 cup golden raisins; ground black pepper, to taste

Servings: persons

juice of 1/2 a lemon
1 1/2 tablespoons olive oil plus more for saute pan
1/2 tablespoon honey plus 1 tsp.
1/8 teaspoon ground allspice
1/4 teaspoon paprika
1/8 teaspoon cumin
1/8 teaspoon ground coriander
1 garlic clove, crushed
1/4 teaspoon sea salt
3/4 cup millet, uncooked
1 1/2 cups water or vegetable broth
1/2 red bell pepper, diced
1 medium zucchini, diced
1 small yellow summer squash, diced
1/4 cup raisins
1/4 cup golden raisins
ground black pepper, to taste

1
To begin, bring water and bouillon powder in heavy saucepan to a boil. When boiling, gently stir in millet and cover with a lid. Lower heat to simmer and cook for 15 minutes. When done, set aside.
2
While grain is cooking, stir together the lemon juice, honey, olive oil, spices, and garlic. Set aside.
3
Dice onion, bell pepper, and summer squashes into a medium dice. Heat a large saute pan over medium-high. Pour in enough olive oil to lightly coat bottom of pan. When hot, add the onion, and saute for 15-20 minutes, until slightly caramelized. After about 15 minutes, stir in the bell pepper. Add a dash of water and remaining honey to sweeten and help caramelize.
4
When onions are sweet and golden, stir in the zucchini, summer squash, and raisins. Saute for 5-10 more minutes until squash is slightly soft. Stir in the cooked millet and the dressing. Adjust seasoning with pepper and spices to taste.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: juice of 1/2 a lemon, 1 1/2 tablespoons olive oil plus more for saute pan, 1/2 tablespoon honey plus 1 tsp., 1/8 teaspoon ground allspice, and more.

Yes, Middle-Eastern Summer Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Middle-Eastern Summer Squash Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions