Serves 6. Recipe courtesy of Chef Nicole Forster.

Ingredients – Salad 

• 1 cup of cooked quinoa grain, cool and set aside
• 1/2 cup of cooked millet grain, cool and set aside
• 1 pink lady apple, chopped into small cubes
• 1green apple, chopped into cubes
• 3 spring onion stalks or chives, chopped finely
• 2 stalks celery, finely diced
• crushed walnut pieces and green grapes halved (optional)

Ingredients – Dressing

• 1/2 cup Three Farmers Camelina Oil
• 1 tbsp red wine vinegar
• juice of a large lemon
• liquid honey – approx 2-3 tbsp
• salt and pepper to taste

Cook the grains as you would rice, usually 1 cup of grain/double the amount of water. Millet may take slightly longer. You can also add stock to the mix.

Once cooled, break grains apart and flake with a fork. Add other ingredients and dressing.