Millet Bean Salad with Mint Yogurt Dressing

Dietician Amit Shah


  • ½ cup Kodo/Proso millet - Cooked
  • 1 cup cauliflower florets
  • 1 Cup Black Beans - Boiled
  • 1 large onion, chopped into chunks
  • 1-2 tbsp olive oil
  • Salt and pepper, to taste
  • A large handful of mixed microgreens/Coriander and Mint Mix
  • 4 tablespoons pomegranate arils
  • Toasted pumpkin seeds, for topping

For the dressing:

  • ½ cup coriander
  • ½ Cup Mint leaves
  • Few Leaves of Basil
  • ½ cup Greek yogurt
  • 1 tbsp apple cider vinegar, or lemon juice
  • A dash of brown sugar
  • Salt and pepper, to taste
  • Chilly Flakes (Optional)


  • Cool off the cooked millets and season with salt and lime juice.
  • In a sheet pan, arrange the cauliflower florets and onion chunks. Drizzle with olive oil, and season with salt and pepper. Mix and then roast in the oven until tender and slightly charred. Make sure to toss the vegetables halfway through to ensure even roasting. Alternatively , Sauté on a open pan using minimal oil and bring a slight char.
  • Make the dressing by combing the herbs with the greek yogurt, and vinegar in the bowl of a blender. Blend until you get a smooth and creamy dressing. Add a touch brown sugar for sweetness, and season with salt and pepper. Taste and adjust as per preference.
  • To assemble the salad, start with making a base with the millets. Top with the roasted veggies and microgreens; dot with pomegranate arils, and sprinkle the pumpkin seeds at the end. Spoon the dressing generously on the salad. Alternatively, you can mix everything together in a big bowl and serve.