Proso Millet Roasted Vegetables Salad (1kg Proso Millet + 500ml Groundnut Oil + 200g Black Pepper + 400g Himalayan Pink Salt)

Ingredients 

• Cooked Bharat Vedica Proso Millet – 100 g, cooled
• Zucchini – 50 g, diced
• Red Bell Pepper – 30 g, diced
• Yellow Bell Pepper – 30 g, diced
• Broccoli – 40 g, cut into small florets
• Cherry Tomato – 40 g, halved
• Red Onion – 20 g, finely sliced
• Sweet Corn – 20 g
• Pumpkin Seeds – 10 g
• Garlic – 2 g, finely minced

For the Herb-Garlic Dressing

• Fresh Lemon Juice – 15 ml
• Organic Wood-Pressed Groundnut Oil – 5 ml
• Mixed Herbs – 2 g
• Organic Jaggery Powder – to taste
• Himalayan Pink Salt – to taste
• Aromat Powder – to taste
• Organic Black Pepper – to taste

Method

1. Cook the Proso Millet 
   Wash Bharat Vedica Proso Millet well under running water to remove any surface starch. Cook it in sufficient water over medium heat until the grains turn soft yet hold their shape. Drain if needed and spread the cooked millet out on a plate to cool fully, keeping the grains light and non-sticky.
2. Roast the Vegetables
   Lightly toss the zucchini, red bell pepper, yellow bell pepper, and broccoli with a touch of the groundnut oil, garlic, salt, and pepper. Roast or pan-sear on medium-high heat for a few minutes until slightly charred at the edges yet still crisp. Set aside to cool slightly.
3. Prepare the Remaining Ingredients 
   Halve the cherry tomatoes, finely slice the red onion, and keep the sweet corn and pumpkin seeds ready.
4. Prepare the Herb-Garlic Dressing
   In a small bowl, whisk together the lemon juice, wood-pressed groundnut oil, mixed herbs, jaggery powder, salt, aromat powder, and black pepper until well blended into a fragrant, well-rounded dressing.
5. Assemble the Salad
   In a large mixing bowl, combine the cooled Proso Millet with the roasted vegetables, cherry tomatoes, red onion, and sweet corn.
6. Toss and Finish
   Drizzle the herb-garlic dressing over the salad and toss gently until everything is evenly coated. Top with pumpkin seeds just before serving for added crunch. Serve warm or at room temperature for the best flavour.