Smoked Salmon and Millet Salad

I think the worst thing about eating healthy is eating out. We are surrounded by fast food shops and they offer the easiest option. Their food on the go is fast, tasty and cheap. We don’t need to think ahead and worry what we are going to eat at lunchtime. While this solution may be convenient on a short time basis, the long term results of consuming a highly processed foods diet are petrifying.

Obesity, anxiety, skin eruptions, digestive system disorders (yep, farting and bloating!) and tiredness may be just some of the consequences of such eating habits.

However, preparing lunch is simpler than you may think. All you need is just some healthy grain, veggies, seeds and a drizzle of a good quality oil.

Ingredients:

• 3 tablespoons cooked millet
• 1 ripe avocado
• 1 tomato
• 1/3 of leek
• a large handful of iceberg lettuce, finely chopped or shredded
• a large handful of pumpkin and sunflower seeds
• 50 g feta cheese
• 50 g smoked salmon
• 1 tablespoon flaxseed oil
• 1 tablespoon extra virgin olive oil

Preparation:

1. If you haven’t got already cooked millet, grab a pan and fill it with water. Place on the heat and bring to the boil. Add a sprinkle of salt and a little bit of ghee butter. Wash the millet on a sieve and pour into the boiling water. Cook and set aside to cool down. The proportion of millet to water is 1:2,5, so if you cook 1 cup of millet, use 2,5 cups of water.
2. Prepare a lunchbox, or any other container you use, and put 3 tablespoons of millet at the bottom.
3. Peel and cut the avocado into small slices or cubes. Cut the tomato into cubes and finely slice the leek.
4. Layer the cooked millet with the shredded iceberg lettuce and veggies.
5. Put a tiny amount of ghee butter into a pan. When it’s hot, put the seeds and roast for a couple of (usually 2-3 min) minutes until they are lightly brown or golden. Take the pan of the heat and let the seeds cool down.
6. In the meantime, slice the smoked salmon and layer on the veggies.
7. Sprinkle over the seeds and drizzle over the oils.
8. Close the container and your lunch is ready to go!

Note: Plan your meal ahead! Cook the millet and roast the seeds the day before and store in the fridge.