Roast Vegetable, Lentil & Millet Salad with Umami Dressing

This past weekend at Okanagan Eats Food Show a local company has made this multi-purpose Umami dressing. It is so, so, so good!! That I had to feature it in this week's Foodie Feature. It’s vegan and gluten-free. To find where to buy it, click the Umami Dressing link.

Serves 4

¾ cup millet, dry

¾ cup green or French lentils, dry

3 cups eggplant, diced

½ cup asparagus, chopped

½ bell pepper, chopped

1 shallot, diced

1 small tomato, diced

1 avocado, diced

3 tbsp pumpkin seeds

2 tbsp hemp seeds

Sprouts for garnish (optional)

2 tbsp olive oil

½ cup Umami Dressing

Sea salt and pepper TT


Preheat oven to 350℉. Line baking sheet with parchment paper.

Cook millet and lentils as per directed on package. Once cooked, place in a large bowl and put in the fridge to avoid overcooking.

Chopped and diced veggies. Toss all veggies except for avocado and tomato with olive oil and season. Spread veggies on the lined baking sheet. Bake for 20-25 minutes.

Remove the large bowl of cooked millet and lentils from the fridge. Add roast veggies, tomato, avocado and Umami Dressing. Mix well. Garnish with pumpkin seeds, hemp seeds, sprouts and serve.