Sarah Graham’s Warm Roasted Vegetable & Millet Salad Jars

Grab a picnic blanket and whip this salad up – perfect Summer salads for al fresco dining!

For more of Sarah Graham’s recipes from Season 2 of the Sarah Graham Food Safari, visit her website or get our magazine in store.

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Cooking Methods

  • Roasting

Prep Time

Cooking Time

40 minutes


    2 medium fennel bulbs, trimmed and cut roughly into sixths
    2 medium red onions, cut into sixths
    1 small butternut, peeled and cubed
    2 small naartjies or 1 orange, halved
    1 small lemon, halved
    1 tbsp honey
    1 tbsp Willow Creek Olive oil
    1 tsp (level) dried thyme
    1 tsp (level) dried rosemary
    Salt and pepper to taste


    1 cup millet
    2 cups water
    Pinch salt


    1/4 cup Willow Creek Olive oil
    Juice of 2 roasted naartjies or 1 orange (from roasted vegetable dish)
    Juice of roasted lemon
    2 tsp Dijon mustard
    2 tsp whole grain mustard
    1 - 2 tsp honey (optional)
    1 - 2 tbsp chopped fresh mint
    Pinch salt
    Add to a small glass jar, mix together and season to taste


    Pre-heat your oven to 190C.
    Add the vegetables, orange and lemon halves to a large shallow baking dish and drizzle over the olive oil, honey, dried herbs and season with salt and pepper.
    Toss well until evenly coated.
    Roast the vegetables for approximately 30-40 minutes uncovered until golden and caramelized and then remove from the heat and set aside to cool.
    Meanwhile, prepare your millet by toasting the seeds in a dry pan until golden and fragrant, and then start boiling gently in a medium-sized pot with 2 cups water and a pinch of salt for 20 minutes or until light and fluffy.
    Remove the cooked roasted vegetables from the oven, toss through the millet and divide between glass jars or transfer to a large serving platter.
    To make the dressing, add all of the ingredients to a glass jar with a lid, mix or shake and add the mint and adjust to taste if necessary.