Make this healthy yet mouth-watering salad with foxtail millets & a refreshing mandarin vinaigrette. 

Cook time: 40 minutes | Serves 1 to 2

Ingredients:

Millet Salad:
➤ 1/2 cup Foxtail Millet
➤ 1 Mandarin (segmented/ juiced)
➤ 40 gms Cherry Tomatoes
➤ 1/2 a Red Onion 
➤ 70 gms Spinach
➤ 10 gms Microgreens

Orange Vinaigrette:
➤ 6 tbsp. Olive Oil
➤ 2 tbsp. Vinegar
➤ 1 tbsp. Mandarin Juice
➤ 2 tsp. Dijon Mustard
➤ 2 tsp. Jaggery Powder
➤ 1 tsp. Chilli Oil
➤ 2 tsp. Ginger (minced)
➤ A pinch of Salt
➤ A crack of Pepper

Preparation:
➤ Cut half a mandarin into segments, removing the seeds. Juice the other half. 
➤ Chop the onions into medium-thin slices and immerse them in an iced bath.
➤ Dice your cherry tomatoes into quarters.
➤ Mince the ginger & keep it aside.  
➤ Wash & soak the sunflower microgreens in chilled water.

To prepare the Foxtail Millet:
➤ Rinse millet 3x times in water.
➤ In a pressure cooker, add 1 cup of water and the washed millet.
➤ Feel free to add 2 tsp of Olive Oil.
➤ Let it cook for 2 to 3 whistles on a high flame.
➤ Remove the lid and stir with a chopstick to segregate the cooked grains.

To make the Vinaigrette:
➤ Mix the mustard & jaggery powder in a glass bowl.
➤ Add the chopped garlic, along with salt and pepper.
➤ Pour in the mandarin juice and give it a good whisk.
➤ Pour in vinegar & repeat the same process for the oil, whisking along the way.
➤ Give it a taste and adjust seasoning & add chilli oil for spice & whisk.
➤ Once amalgamated, chill in the refrigerator for 30 to 40 minutes.  

To assemble the salad:
➤ In a large bowl, add in all the ingredients and give it a toss. 
➤ Sprinkle a minute amount of salt and mix well with a wooden spoon.
➤ Pour in the vinaigrette and mix well
➤ Check for seasoning & transfer to a serving plate.
➤ Garnish with plucked microgreens.