Super green salad with green dressing
25g puffed millet (available in select stores)
45g shelled pistachios, coarsely chopped
175g broccolini, trimmed and sliced lengthways
200g snow peas, trimmed
1 Lebanese cucumber, slices lengthways
250g avocado, sliced
70g crunchy sprouts, assorted
30g alfalfa sprouts
For green dressing, blend together:
70g Greek-style yogurt
60g sour cream
1 small clove garlic, crushed
4 tbsp coarsely chopped flat leaf parsley
4 tbsp coarsely chopped fresh chives
1 tbsp chopped fresh tarragon
1 tbsp lemon juice
Preheat oven to 180C.
Spread millet and pistachios on an oven tray.
Bake for 5 mins, stirring halfway through cooking, or until millet is crisp.
Cool on tray.
Meanwhile, place broccolini and snow peas in a colander in the sink.
Bring a jug of water to the boil.
Pour boiling water over the vegetables to lightly blanch.
Rinse under cold water; drain well.
Arrange broccolini and snow peas with cucumber and avocado on a serving platter; top with millet mixture and sprouts.
Serve drizzled with dressing.