2 red or romano peppers
150-200g millet
6 spring onions, chopped
small bunch rocket or watercress, chopped
1 tsp tahini
¼ cup sunflower seeds, soaked overnight
¼ cup chopped walnuts, soaked overnight
black pepper and tamari or liquid amino acids to taste
1. Bring millet to boil and simmer for 30-40 mins, or until soft
2. While waiting for the millet to boil, chop the spring onions and watercress. Also slice the tops off the peppers and take out the seeds and pith.
3. Warm the peppers under the grill – just a few minutes each side
4. Drain millet except for a little water, and stir in tahini
5. Stir in all the rest of the ingredients (except the peppers!)
6. Stuff the peppers with the millet mixture
7. Serve up the remaining millet mixture on each plate with a stuffed pepper
8. Serve with tahini sauce
Contributed by:
Kirsten Chick (formerly Santry)
www.connectwithnutrition.co.uk
info@naturalrecipes.co.uk
