Shaved Asparagus Salad with Strawberries and Millet
Serves: 4 servings
  • 250g asparagus, small bunch
  • 250g strawberries (2 cups)
  • fresh basil, small bunch
  • fresh mint, small bunch
  • 2tbsp olive oil
  • ½ lemon, juice
  • sea salt
  • 180g millet (1 cup)
  • ½ lemon, zest
  • 50g flaked almonds, toasted (1/2 cup)
  1. Measure 1 cup of millet, add to a shallow pan and toast millet on a medium heat for about 5 minutes. Once toasted place into a medium pot, add double the amount of water and bring to a boil. Simmer for about 15 minutes until all the water has evaporated. Leave to stand for 10 minutes covered. Fluff up with a fork. Stir in lemon zest, toasted flaked almonds and sea salt.
  2. Snap each of the asparagus stalk discarding the woody bits. Wash the asparagus and using julienne peeler carefully shave into long strips. Place into a bowl.
  3. Wash the strawberries and slice them to your preference. Add to the asparagus.
  4. Roughly chop basil and mint and add to the salad. Drizzle with olive oil, lemon juice, season with sea salt and gently toss until combined.
  5. Serve with lemony millet.
  6. Enjoy!
To toast almond flakes, simply toss them in a pan on a medium heat until golden.
Recipe by Nirvana Cakery at