Bharat Vedica Barnyard Millet Citrus Salad (1kg Barnyard Millet + 500ml White Sesame Oil + 200g Black Pepper + 250g Forest Honey + 400g Himalayan Pink Salt)

Ingredients

• 1 cup cooked Bharat Vedica Barnyard Millet, cooled
• 1 orange, peeled and segmented
• ½ grapefruit, peeled and segmented (optional)
• 1 small cucumber, diced
• ½ red bell pepper, finely diced
• ¼ cup red onion, finely chopped
• ¼ cup pomegranate arils
• 2 tbsp roasted peanuts or almonds, roughly chopped
• 2 tbsp fresh mint leaves, chopped
• 2 tbsp fresh coriander leaves, chopped

For the Citrus Dressing

• 1 tbsp fresh lemon juice
• 1 tbsp fresh orange juice
• 1 tbsp organic white sesame oil
• ½ tsp roasted cumin powder
• ¼ tsp freshly ground black pepper
• Salt, to taste

Method

1. Cook the Barnyard Millet
   Rinse Bharat Vedica Barnyard Millet thoroughly under running water. Cook it in approximately 2½ cups of water over medium heat until the grains are tender yet separate. Drain any excess water, if required, and spread the cooked millet on a plate to cool completely. This helps maintain its light, fluffy texture.
2. Prepare the Fresh Ingredients
   Peel the orange and grapefruit, removing the white pith, and separate them into bite sized segments. Dice the cucumber and red bell pepper into small, even pieces. Finely chop the onion, mint, and coriander leaves, then roughly chop the roasted peanuts or almonds.
3. Prepare the Citrus Dressing
   In a small bowl, whisk together the fresh lemon juice, orange juice, organic wood-pressed white sesame oil, roasted cumin powder, black pepper, and salt until well combined. The dressing should be bright, refreshing, and perfectly balanced.
4. Assemble the Salad
   In a large mixing bowl, combine the cooled Barnyard Millet with the cucumber, bell pepper, onion, orange segments, grapefruit (if using), pomegranate arils, mint, and coriander.
5. Toss with the Dressing
   Pour the citrus dressing over the salad and gently fold everything together until the millet and vegetables are evenly coated. Take care not to break the citrus segments while mixing.
6. Finish and Serve
   Sprinkle the roasted peanuts or almonds over the salad just before serving for a delightful crunch. Garnish with a few fresh mint leaves and extra pomegranate arils. Serve immediately or refrigerate for 15 to 20 minutes for an even more refreshing flavour.