Millet Tabbouleh with Black Beans


  • 1 cup Millet
  • 1 bunch fresh parsley
  • 1⁄4 cup fresh mint
  • 1⁄2 red onion
  • 1 cup cherry tomatoes
  • 1 Tbsp lemon juice
  • 1 Tbsp balsamic vinegar
  • 2 tsp Olive Oil
  • 400gm Black Beans, rinsed & drained
  • 4 Tbsp Tomato Sauce (we use Ceres Organics Ketchup)
  • 2 Tbsp Aioli of choice
  • Fresh rocket or spinach for topping


Cook the Millet according to instructions on the packet then drain & cool.

Finely chop the parsley and the mint leaves and mix with the Millet. Halve the cherry tomatoes, finely dice the red onion and add these to the Millet mixture.

Add in the lemon juice, balsamic vinegar and olive oil and mix so that everything is evenly distributed.

Arrange on a platter or individual plates. Top the Millet mixture with the black beans, tomato sauce, aioli & rocket. Serve immediately.