Avocado, Millet and Peppery Leaves
A salad of fluffy cooked millet with hot leaves such as watercress, wild rocket or a mixture, and some buttery avocado, dressed with lime and topped with toasted pine nuts.
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Cooking tools:
- Kettle
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Stove
- Wooden spoon
- Skillet
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 125g (4oz) millet
- a few pine nuts
- 1 ripe avocado
- 85g (3oz) packet of rocket, watercress and other leaves
- grated zest and juice of juice of 1 lemon or lime
- 1–2 tablespoons olive oil
- salt
- freshly ground black pepper
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