Summer Tabbouleh By Chef Shridula Chatterjee

International Year of the Millets


  • Sorghum Millet - 1 cup (cooked)
  • Kodo Millet - 1 cup (cooked)
  • Pearl Barley - 1 cup (cooked)
  • Parsley - 1/3 cup (chopped)
  • Mint - 1/3 cup (chopped)
  • Dill Leaves - 1/4 cup (chopped)
  • Spring Onion Greens - 1/4 cup
  • Freshly squeezed orange juice + orange zest of - 1 large orange
  • Dijon Mustard - 1/2 tbsp
  • Honey - 1 tbsp
  • Olive Oil - 4 tbsps
  • Salt + Pepper - to taste
  • Figs - 5 pcs (cut in half)
  • Orange slices - 5 slices (peeled and cutinto slices)
  • Pomegranate - to garnish


  1. Prep the millets - Soak the Sorghum Millet for 5-6 hours and boil until
    cooked through. Cook the Kodo millet and Pearl Barley in salted
    boiling water. Strain all millets separately after cooking and place
    under running cold water for a few seconds. Drain well and set aside.

  2. The dressing - In a small jar, add the freshly squeezed OJ & zest, dijon
    mustard, 1/2 tbsp of honey, Olive oil, salt and pepper and shake to
    prepare the dressing.

  3. The summer fruits - In a separate bowl, toss the cut figs in 1/2 tbsp of
    honey, salt, pepper and a light drizzle of olive oil and grill, flesh side
    down on high heat till you get the grill marks.

  4. Dressing the salad - In a large bowl, add the cooked millets, fresh
    herbs and the salad dressing. mix well and adjust the seasoning.

  5. Plate the salad as you like and top it with the grilled figs, fresh slices
    of oranges and pomegranate seeds.

Follow the Action