Middle-eastern summer squash salad
Experience the exotic flavors of the Middle East with this refreshing summer squash salad. Bursting with vibrant colors and zesty spices, it's a culinary delight for your taste buds.
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
Instructions:
- Start by bringing a mixture of water and bouillon powder to a boil in a sturdy saucepan. Once it boils, gently mix in millet and cover with a lid. Reduce the heat to low, allowing it to simmer and cook for about 15 minutes. Once ready, set it aside.
- Meanwhile, as the grain is cooking, combine lemon juice, honey, olive oil, spices, and garlic in a bowl. Set it aside for later use.
- Begin by dicing the onion, bell pepper, and summer squashes into small pieces. Heat a large saute pan over medium-high heat. Pour in some olive oil to coat the bottom of the pan lightly. Once the oil is hot, add the onion and cook for 15-20 minutes until it caramelizes slightly. After around 15 minutes, mix in the bell pepper. Add a bit of water and the remaining honey to sweeten and aid in caramelization.
- Once the onions are golden and sweet, add the zucchini, summer squash, and raisins. Saute for an additional 5-10 minutes until the squash becomes slightly tender. Combine the cooked millet and the prepared dressing. Adjust the seasoning by adding pepper and spices to your preference.
Summary:
- Calories: 1129 kcal
- Fat: 28 g
- Protein: 26 g
- Carbs: 206 g
- Potassium: 2146 mg
- Magnesium: 290 mg