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zucchini, millet + mint salad with coriander dressing

As I’ve already mentioned a bunch of times, I often have leftover millet or quinoa hanging around in the fridge from a previous meal. More often than not this gets used up the next day as a salad or sometimes patties. I recently saw these beautiful zucchini (aka courgette in NZ) at my local greengrocers, which inspired todays recipe. I all to often fall into the roasted vegetable/grain salad rut and although it’s lovely and still one of my all time favourite salads, it’s sometimes nice to change things up ya know? (Sidenote: This will be my last millet offering for awhile… in case you were wondering! Ha!). If you’re reading from the Northern Hemisphere you might be lucky enough to catch the end of season zucchini if you’re quick and to my friends in NZ, yours will be showing up soon enough so make sure you bookmark this recipe to make in a month or two! That said, with most of my recipes, if you can’t get hold of the vegetable I’ve used where you live, simply use whichever seasonal offerings you have at hand. Most of the time it really won’t matter! That’s the beauty of seasonal eating; making the most of what is readily available, cheap and plentiful to create dishes that are vibrant, nourishing and sustainable.


I imagine this salad would be the perfect thing to take along to a lovely spring picnic or pack it into a container and take it with you to work. The bright and cheerful coriander (cilantro) dressing is the perfect thing to perk up all manor of things, so if you find you have leftovers, just keep them in the fridge to pour over anything that needs a little extra ompf… I’m thinking it would be great over eggs, rice, tofu, tempeh and the like…

Lastly, I’ve been meaning to say this forever! If you want to keep up to date with all my posts and don’t want to rely on Facebook or other social media to see them (Facebook is really good at missing things these days!), simply click on the email subscription button over on the right hand side —> It’s by far the best way to stay in the loop! 
Other millet recipes you might like:
– Spiced pumpkin + millet porridge (sweet breakfast porridge)
– Spiced pumpkin, millet + radicchio salad
– Spiced millet pilaf with beetroot, feta + mint
– Eggplant + tomato curry with buttered millet

zucchini, millet + mint salad with coriander (cilantro) dressing
Millet has a tendency to clump together into one large mass once it’s cooked, so make sure you fluff things up with a fork once it’s cooked and come back to it every 5 minutes or so while it’s cooling, continuing to fluff it up with the fork, breaking up any little clumps as you do. A crumbling of soft danish feta would also be a lovely addition to this salad if you are not vegan and/or tolerate dairy.
Serves 4 or more as a side


3 cups cooked millet, cooled
6-7 small zucchini, sliced into thin coins
a good handful mint leaves
handful lightly toasted pumpkin (pepita) seeds

Coriander (cilantro) dressing
1 large bunch coriander (cilantro), stems, roots + all, roughly chopped
the juice of 1 medium lemon
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic
1/2-1 long green chilli, de-seeded if you like
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
fine sea salt

Heat a large frying pan over medium-high heat, add a splash of olive oil and cook the zucchini for 4-5 minutes, stirring often, until they are golden and tender. Remove from the heat and set aside while you make the dressing.

To make the dressing place all the ingredients into a blender and blend on high until smooth. You can add 1-2 tablespoons cold filtered water if you need to, to help things along. Taste and adjust seasoning.

Combine cooled millet, cooked zucchini, mint, pumpkin (pepita) seeds and as much dressing as you like. You may have leftover dressing, which will happily keep in a jar in the fridge for 3-4 days. 

Serve with extra dressing on the side if you like. A crumbling of soft danish feta would also be a lovely addition if you are not vegan and/or tolerate dairy.





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23 Responses

  4. You slay me with all these great millet recipes! (and I loveee cilantro dressing!!) I was just rummaging through my grains- bags and canisters- in the kitchen yesterday and found a big 'ol bag of millet and thought of you! Guess I'll be cooking a lot of it up soon and trying these babies out!

  5. Ooh I'll definitely try this. I only discovered millet this year and love it. We call zucchini baby marrow in South Africa and we only get the small ones.

  7. My favourite kind of cooking…getting creative with ingredients seasonal ingredients, fresh from the garden or farmers' market! Gorgeous salad, beautiful fresh colours 🙂

  8. What a vibrant salad. It's very sad, my 5-year-old daughter can't stand the smell of cilantro. She literally cries when I cook with it. I haven't used it in more than a year! 🙁 Maybe I can try this with parsley instead? What do you think? (Although I do miss cilantro. It's one of my favorite herbs.)

    1. I wasn't a huge fan of cilantro growing up, so I fully understand your daughters cries! Parsley or even a parsley/mint combo would be fine in it's place 🙂 xx

  9. These colors and flavors are so vibrant and refreshing, especially being in the States where everything is on the heavier, autumnal side. Luckily, I have a whopping zucchini left over from summer slowly wrinkling in the fridge that needs to be used up fast. This sounds perfect.

  10. Perfect timing! I have a zucchini sitting in my fridge since a week and was thinking about a nice way to use it, because here it really is the end of zucchini season. Used all my cilantro in my smoothie this morning so i will make the dressing with parsley, too! Thanks for sharing the recipe:)

  11. This would also be delicious with lime and some mint, I make a 'salad' (the recipe I got from one of my very favorite cookery writer – Belinda Jeffery whose books sit on my 'favorite' book shelf along with yours…..) with spring onion and some chilli I just loved it last year when I had some zucchini's growing in abundance I bought alot of millet today at the Preston market so I will be making this to have in the fridge, I have just 'discovered' this delicious feta cheese made with goat's milk, it would be wonderful with this

  12. This looks so good! I too am a millet fan ( though my partner can't stand it nor imagine how I am!) I'll be making this for a lunch for myself with the abundance of late summer squashes we still have coming. I made your millet porridge with lemon from your book recently and loved it! xx

  14. OKAY Emma, I have to post this for as many people to read as possible, I have your cook book and made the raw chocolate cake (dates, avocado, coconut). HOLY MOLY, nothing prepared me for its amazingness. MOVE OVER chocolate ganache, this was the most exquisite thing I have made like EVA! Toats amazeballs, SO easy, SO yummy, my partner looked me square in the face and said – we have to have this in the fridge at all times! So from the bottom of my heart. THANK YOU xxx Katie

    1. Thanks so much for your sweet comment Katie! It makes me super happy to hear you are loving it and that recipe! xx

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