The millet polenta ‘crust’ is topped with a quick kale pesto then a mound of everything bright, fresh and springy – asparagus ribbons and tips, a ton of fresh greens and microgreens.

Serves: one 9-10 inch pizza

for the crust:
1 cup millet – soaked in purified water overnight
1 Tab ghee or neutral coconut oil, plus more for oiling the skillet
juice of 1 lemon
3 cups warm vegetable broth
sea salt
1 tsp garlic powder
freshly ground black pepper
¼ cup ground flax seeds

½ cup almonds – soaked in purified water overnight
1 garlic clove
sea salt
about 3 cups roughly chopped kale
juice of ½ lemon
½ cup olive oil

1 bunch asparagus
sea salt
freshly ground black pepper
neutral coconut oil or olive oil for drizzling

topping options
fresh salad greens
nutritional yeast
hemp hearts (de-hulled seeds)

vegie peeler

the crust
1.  Drain & rinse the millet, place into food processor. Grind until partially broken down.

2.  In medium saucepan warm up the ghee/oil over medium heat. Add millet, stir to coat.

3.  Add lemon juice and stir until absorbed; for about 30 seconds.
Add the broth, salt, garlic powder & black pepper, and bring to a boil while stirring.

4.  Lower the heat & simmer for 10 minutes. Mix in the flax and simmer another 10 mins until creamy. Stir frequently to prevent clumping.

5.  Oil a 9-10-inch cast iron skillet or another heavy bottomed oven-proof pan. Evenly spread the millet over the bottom to make the crust. Refrigerate for 30 minutes to let set.

to make the pesto
1.  Drain & rinse the almonds, optionally slip them out of their skins and rinse again. Add the almonds, garlic and salt to a food processor and grind into rice-sized pieces.

2.  Add the kale & lemon and grind into pesto. With the motor still running, slowly add in the oil through the funnel.

to make the pizza
1.  Preheat oven to 230° C. Bake millet crust for 20 minutes.

2.  Cut off tough ends of asparagus sprigs, discard them. Shave sprigs into ribbons with a veggie peeler. Reserve the leftover, unshaved parts and cut them into bite-sized pieces.

3.  Remove crust from the oven, evenly spread the kale pesto over it (maybe leftovers).
Pile the asparagus ribbons & pieces on top of the pesto. Sprinkle with salt & pepper, drizzle with oil and place under the broiler, on the low setting, for another 10 minutes.

4.  Remove from the oven, cool slightly before topping with greens & microgreens, if using. Optionally, garnish with nutritional yeast and hemp hearts, slice and serve.


Roast pumpkin salad with lentils and honey-miso dressing

This big salad is perfect for spring dinners, picnics and barbecues

For the salad:
1 small (about 1kg) butternut pumpkin, peeled and cut into wedges
Extra virgin olive oil
6-8 thyme sprigs
2 French shallots, finely sliced
1 heaped Tab honey
3/4 cup (150g) Puy lentils, rinsed
1 clove garlic, skin removed
1 cup chopped soft herbs (such as parsley, coriander, chives, dill)
Handful of microgreens, sprouts or baby rocket to serve
Sea salt and black pepper, to taste

For the honey-miso dressing:
1 heaped Tab mild miso
3 heaped tsp runny honey
1 clove garlic, grated
1cm piece ginger, peeled and grated
1 Tbsp rice vinegar
2 Tbsp extra virgin olive oil
2 tsp water
Sea salt and black pepper, to taste

1. Preheat oven to 190˚C.

2. Place pumpkin onto large baking tray. Drizzle with oil, season and scatter with thyme sprigs. Roast for 15 minutes then remove from oven, turn pumpkin pieces over & drizzle with honey. Scatter the shallots over the pumpkin with another drizzle of oil. Return to oven, roast 15-20 mins more until pumpkin is tender. Remove from oven and season with sea salt.

3. Meanwhile, add the lentils & garlic clove to a large pot of salted water. Bring to the boil, reduce heat to medium-low and cook for 15-20 minutes until lentils are just tender. Drain, and if garlic clove has not disintegrated, mash it up with the back of a fork and fold it through the lentils.
While still warm add the herbs, drizzle with a touch more oil, season & toss to combine.

4.  Place all dressing ingredients (except water) into a bowl & whisk to combine. If mixture is too thick, add 1-2 teaspoons of water to loosen it up. Season with sea salt and black pepper.

5.To serve, combine pumpkin, shallots & lentils. Drizzle over the miso-honey dressing and fold it through the vegetables to distribute evenly.

NOTE:  This can be made up to three hours ahead. When ready to eat, top with the microgreens, sprouts or baby rocket.