It has a tendency to clump which no matter how many times I cook it is always met with slight disappointment and panic. Of course, once allowed to cool de-clumping happens quite easily and you’re left with one of the most glorious nutty delicious grains that is just wonderful served on the side or beneath your favourite curry or mixed up with your some delicious grilled or roasted veggies.
It lends itself to such a variety, I could pretty much have it for breakfast, lunch and dinner and never get bored! I’ll also quite happily spoon my way through a plainly cooked bowlful; I’m just totally in love with it’s texture and flavour.
When I spotted this corn dish over at Edible Perspective I couldn’t wait to give it a whirl. Chickpeas, millet, corn…I was sold!
Such a super easy meal to prepare, packed full of sweet summer flavour, wonderful textures, bright and beautiful.
I made a few small changes to Ashley’s recipe as you but stuck with the main components. One thing I always find myself adapting time and time again when it comes to others recipes are the ratios. Grain to bean, bean to grain, veggies to other key components. I was delighted wit the end result.
The slices of buttery avocado made for the perfect accompaniment, cutting through the lemony “dressing” beautifully and providing the hit of healthy fat that my body now craves placing huge importance on it as a key part of any meal/snack.
Fresh grilled corn on the cob…organic to be precise. As I mentioned in my WIAW post..frozen just bares no comparison! Totally in love with it at the moment, definitely one of my top veggies of the summer season without a shadow of doubt.
What’s your favourite fresh griddled corn based dish? Through your ideas and suggestions my way!
Corn Millet Chickpea Salad (lightly adapted from Edible Perspective)
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 15 minutes
- 1 large fresh corn on the cob
- 1 tsp coconut oil
- 1/3 cup (60g) uncooked millet + 250ml (1 cup) water (about 1 cup cooked)
- 2 large handfuls of organic spinach
- 1/2 cup (80g) cooked chickpeas
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove of minced garlic
- Pinch of cumin and coriander
- 1/2 a medium ripe avocado sliced to garnish
- Salt and Pepper to taste
- Preheat grill, griddle pan or barbecue. Lightly coat corn on the cob with melted coconut oil. Cook corn on the cob for 10 –12 minutes, turning a few times to char a little all over during this time.
- Once cooked allow to cool for a few minutes before slicing off the cob. Set to one side in a bowl.
- Meanwhile cover millet with water, bring to the boil, cover and simmer for 12-15 minutes until all the water has been absorbed. Set to one side for 15 minutes to cool. Fluff up with a fork to separate the grains.
- Add garlic, cumin and coriander to a pan with another drop of melted coconut oil. Cook for a few minutes before adding in chickpeas and corn. Cook for a further 2-3 minutes. Add in spinach and remove from the heat. Stir in cooked millet, lemon juice, lemon zest and season with salt and pepper to taste. Serve immediately or allow to cool and chill in the fridge for a few hours for an even amazing, yet simple, flavour.
- Serve topped with fresh avocado slices.