This light and crispy salad is perfect for a warm spring day. Tossed with a lemon vinaigrette and filled with fresh ingredients, it’s a satisfying meal on its own.
1. In a small saucepan, add the millet and water and simmer until the water has been absorbed (10-15 mins)
2. Meanwhile, trim the hard ends of the asparagus and chop the rest into 3 inch pieces. Add one tbsp olive oil to a large skillet and sauté the asparagus for 3-5 minutes until tender. Season with salt, pepper and a squeeze of lemon to taste. Remove from the heat and set aside.
3. To make the dressing, place all the ingredients in a food processor and process until smooth. Set aside.
4. Assemble the salad: Add some greens, sugar snap peas, goat cheese, sliced radishes and sautéed asparagus to each bowl. Add the dressing and toss.