This simple little salad is bursting with unexpected flavor. The combination of the nutty millet, tender zucchini, and earthy mushrooms makes a wonderful vegan main dish or a side dish. I love it with lots of garlic and black pepper. The recipe is based on a veggie burger by Gwyneth Paltrow, but honestly, more often than not, I don’t have the skills to make veggie burgers stick together and not fall into a sloppy mess, so I prefer this version messy, warm salad version. Tastes great with a bit of grilled tofu, some pungent greens, like watercress, and lots of sautéed green veg on the side.

Warm White Bean, Zucchini, Mushroom, and Millet Salad (V)
Serves 4
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Total Time
30 min
Total Time
30 min
  1. A few Tablespoons olive oil
  2. 1 leek, white part only, diced
  3. 8 small mushrooms of your choice
  4. 2 cloves garlic, minced
  5. 1 cup cannellini beans, drained
  6. 1 cup well-cooked millet (should be soft, not grainy)
  7. 1 cup grated zucchini
  8. Sea salt and black pepper
  1. In a sauce pan, sauté the garlic, mushrooms, and leek in olive oil for about 5-7 minutes until starting to turn golden. Set aside.
  2. In a medium bowl, mash the cannellini beans, cooked millet, zucchini, salt, and pepper together. This is a quick process. You're basically getting the flavors to blend. If you were making patties, you would need to really get in there and mash, but for the purposes of this recipe, just a little mixing and mashing will do.
  3. Add the vegetable mixture and mix again. Adjust the salt and pepper and enjoy.
Adapted from The Clean Plate by Gwyneth Paltrow
Adapted from The Clean Plate by Gwyneth Paltrow
Sousan Alwan

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