split pea & millet salad with lemon vinaigrette

I don't post every meal I make on this blog. Let's face it, sometimes what I make turns out like crap. Usually, I'm pretty good with the cooking and the baking, but sometimes things go wrong and the end is badness. Or sometimes the meal I make is totally kick ass fantastic but my photos come out lousy. That's when I get my pen out and draw the meal I've just eaten or it just gets forgotten about. But sometimes, things get lost in the shuffle. The food was amazing, the photos turned out pretty good and they get posted on my flickr account and I mean to write something....but I get distracted by the next pretty thing and out of my head it goes.

I'm a flighty blogger but I'm making up for it. Over the next few weeks, I'll be playing catch up and posting some of those forgotten (but oh-so-yummy) recipes. It's also a bit of summer break for me so my posting will be done automatically while I'm away...like right now, in fact, where I'm probably eating a bagel in Montreal. Don't fear, I'm not posting the dregs of my kitchen but hidden wonderful gems! So please comment as per usual and I might even chime in from the road.

split pea & millet salad with lemon vinaigrette
1 c yellow split peas
1 c millet
1/2 head romaine, torn
A few florets of broccoli, lightly steamed
1/2 c fresh or frozen green peas
1-2 spring onions, diced
lemon vinaigrette
juice & zest of 1/2 lemon
1/4 c olive oil
1 t agave nectar or honey
1 t dijon mustard
salt & pepper

1. Cook yellow split peas in about 3-4 cups of water. Bring to a boil and then simmer over medium heat until tender, about 40 minutes. Drain & set aside to cool.

2. In another pot, boil 2 cups of water or vegetable broth and add in the millet. Turn down heat to low and cover pot. When the millet has absorbed the liquid, about 15 minutes, it's done. Set aside and cool.

3. Combine vinaigrette ingredients in a small jar, shake and taste. Adjust seasonings if needed. Add torn romaine lettuce leaves, broccoli, peas and spring onions in a bowl and stir in the millet and split peas. Toss with vinaigrette and serve.