By Nikita Toppo
This millet salad is packed with vegetables and warm spices like garam masala and turmeric. Here is an easy recipe to make it at home.
2 cups cooked millet, 1 tbsp extra virgin olive oil, 1 tbsp garam masala, 1 tbsp turmeric, 1 eggplant, 1 red bell pepper, 14.5 ounces chickpeas (drained and rinsed), 1/2 cup raisins, 1 cup arugula, 1/4 cup pecans, salt to taste, black pepper to taste
Preheat oven to 450° F. Mix oil, masala and turmeric in a small jar. Pour half of it over the vegetables, tossing to coat. Season with a pinch of salt.
Spread vegetables on a sheet pan and roast for 20 minutes. Add millet, vegetables, chickpeas and all other ingredients in a bowl.
Pour the remaining dressing over the top and toss well until completely coated. Season with salt and pepper. Serve.