Butternut & Millet Salad

Butternut & Millet Salad

September 13, 2018 0 By Declan

So next week’s weather forecast predicts 30+°C every day. It’s officially summer! Warmer weather also means braai season (or braai-even-more-frequently-season) has arrived. But if you’ve ever tried to eat fairly healthy at a braai you are probably well aware of the dietary challenges the season brings. While every braai is different, most of them will fit into one of the scenarios below:

Scenario 1: Lots of meat, several salad bowls on the table. The healthiest side: POTATO SALAD!! You eat a minuscule portion but soon lose yourself and dish seconds, it’s all downhill from there. Fingers crossed they are serving dessert, since it’s a cheat day now.

Scenario 2: The host was afraid that the meat wouldn’t be enough, so they went full Jesus and got a ton of bread, be It garlic bread or some other creation that was once a bag of dough at Checkers. Of course there’s salad, but it’s basically a bowl of lettuce and tomatoes – to make matters worse someone decided to turn a block of feta to dust on top of it all. You decide that you will go for the side of the bowl where the feta-dust is sparser. A bottle of Knorr salad dressing is placed next to the bowl. You scream silently on the inside and go home hungry.

This Roast Butternut & Millet salad is my attempt at a salad-solution. It’s fresh and zesty – perfect for summer. It’s super easy to make and can be made in advance so you’re not roasting butternut while your friends are sipping on the good stuff.

Bonus: It’s a great recipe to have on its own as a light lunch.


You will need;

2-3 Cups Butternut, cubed

½ Cup Uncooked millet

¼ Cup Coarsely chopped Coriander

2 Limes

1 Tbsp Olive Oil

Salt & Pepper to taste

Crushed Chillies to taste



1.Cook the millet:

Rinse and drain the millet. Add millet, a cup of boiling water and ¼ tsp of salt to a casserole on medium-high heat. Bring to a simmer, reduce to low heat and cover. Cook for 20 – 25 minutes, until all the moisture is absorbed. Remove from the heat and let it sit for 5 Minutes. Fluff with a work.

2. While the millet is cooking dice the butternut, toss in olive oil and season to taste with salt, pepper and crushed chillies. (Don’t be shy, the Cooked millet is quite bland so seasoning the butternut well is important).

3. Roast @ 200°C until cooked but still firm. Remove from oven and allow to cool completely.

4. Zest both limes. Add zest to cooked (but cooled) millet and fluff it with a fork again.

5. Once cooled, add butternut and chopped coriander to the millet and mix gently. (You don’t want millet mash, do you?)

6. Transfer into a serving bowl.

7. Squeeze the juice of both limes over the salad. (If you threw out two zested limes already – sorry, I’m an asshole. But so are you for throwing out perfectly good limes.)


*You can add balsamic vinegar to the lime juice if you wish – I omitted it because the “other” braai salad is most probably dressed with balsamic already.

*Feta can also be a nice touch – please just dice it or crumble roughly, not to dust.