Herbed millet and carrot salad

Millet was once only thought of as bird food, but it’s a wonderful grain for us humans too. Try it in this salad recipe paired with plenty of fresh herbs, grated carrot and lemony garlic dressing. Created by Emma Galloway for Taste magazine

By Emma Galloway
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


  • 1/2 cup hulled millet, cooked using instructions below, cooled
  • 1 large carrot, finely grated
  • 2 large handfuls flat-leaf parsley, roughly chopped
  • large handful mint leaves, roughly chopped
  • 1 small clove garlic, crushed
  • juice 1 lemon
  • 3 tablespoon extra virgin olive oil
  • fine sea salt


  • 1
    Combine cooled millet, carrot and herbs in a large serving bowl.
  • 2
    In a small jar, mix garlic and lemon juice together. Add olive oil, screw on the lid and shake well until combined. Season with sea salt and pepper to taste. Pour over salad, mix well and serve.
How to cook millet
  • 3
    To cook, heat a little olive oil in a saucepan, add 1/2 cup (105g) hulled millet and cook for a few minutes, stirring often until it smells toasty. Add 1 cup (250ml) cold water, taking care as it will splutter a bit, then add a pinch of salt, cover with a lid and bring to the boil. Reduce to a gentle simmer and cook for 20 minutes. Remove from the heat, keep the lid on and allow to sit for a further 5 minutes before fluffing up with a fork. Continue to fluff up periodically as it cools to prevent grains from clumping together.


  • Being high in protein, calcium, iron, B vitamins and zinc, Millet is not only a great option for vegetarians, but also those eating a gluten-free diet, being naturally gluten free.

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