Millet Salad with Roasted Pumpkin Seeds and Fennel
A light and nutritious salad with gluten-free millet, crunchy roasted pumpkin seeds, and fresh fennel. Perfect as a side dish or a light lunch.
Why this dish is good for you
Millet is rich in iron and fiber. Pumpkin seeds provide zinc and magnesium, which support the immune system and nerve function. Fennel promotes digestion and has anti-inflammatory properties. This dish is high in fiber, rich in iron, and good for digestion.
Ingredients
- Millet80 g
- Pumpkin seeds20 Stück
- Fennel100 g
- Tomatoes100 g
- Cucumber150 g
- Olive oil (extra virgin)7.5 g
- Lemon50 g
- Salt1.3 g
- Pepper0.5 g
Method
- 1
Cook millet according to package instructions and let it cool.
- 2
Lightly roast pumpkin seeds in a dry pan without fat until they become fragrant. Let cool.
- 3
Slice fennel into thin strips. Halve cherry tomatoes and dice cucumber.
- 4
In a salad bowl, mix cooked millet, fennel, cherry tomatoes, and cucumber.
- 5
For the dressing, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.
- 6
Sprinkle with roasted pumpkin seeds and serve immediately.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
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