This salad was inspired by a trip to Whole Foods Market for lunch. I wandered around and around the prepared foods counter until I finally settled on the salad with raisins. Immediately, I knew I needed to recreate the recipe. I changed the ingredients up a bit by using millet and adding the summer squash. If you do not have millet, feel free to substitute quinoa or couscous. Don’t skip the raisins; they add the perfect counter balance to the Middle Eastern-inspired spices. —Rebecca Fallihee | Eggplant + Olive
juice of 1/2 a lemon
1 1/2 tablespoons
olive oil plus more for saute pan
honey plus 1 tsp.
garlic clove, crushed
1 1/2 cups
water or vegetable broth
red bell pepper, diced
medium zucchini, diced
small yellow summer squash, diced
ground black pepper, to taste
In This Recipe
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.
While grain is cooking, stir together the lemon juice, honey, olive oil, spices, and garlic. Set aside.
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.
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.