Citrusy Millet Salad

olive oil
salt

1/4 cup freshly squeezed orange juice
2 tablespoons lemon juice
2 tablespoons grainy mustard

2 medium fennel bulbs, cut in wedges

1 small hokkaido pumpkin, cut in wedges
5 clementines, cut into slices
1/4 cup kalamata olives
3 1/2 cups cooked millet

some dried thyme

fresh flat-leaf parsley

 

for the dressing:
whisk together 1 tablespoon olive oil, salt, 2 tablespoons orange juice, 1 tablespoon lemon juice, 1 tablespoon mustard

for the salad:
roast fennel and pumpkin with some olive oil in a pan. Add clementines, olives and herbs to the cooked millet, combine with roasted veggies and finally mix with the dressing.