Pesto Purselane Pepper with Millet

With my grocery list in my hand I biked to the farmers market. As usual I bought way too much and it was almost impossible to all carry it back. Once home I was glad I ended up with fresh purselane. The dew droplets were still seen on the leaves and I almost forgot about the existence of this forgotten leafy green. Purselane tastes a bit sour but has a great crunchy texture when used raw in salads.

This easy to make breakfast, lunch or dinner bowl contains pesto, purselane, pepper, avocado, snowpeas, red cabbage, mushrooms, lentils and millet. Initially a bit of prep is required for making the millet and lentils plus some chopping work. Once ready though you can enjoy it quickly multiple times of the week.

Ingredients:

500 gram cooked millet (base for several days)

250 gram cooked red lentils or BPA-free can (base for several days)

½ yellow pepper sliced

½ avocado chopped

5 snow peas chopped

some fried mushrooms

some fried red cabbage

1 tablespoon roasted pine nuts

1 teaspoon red pesto

handful of fresh parsley

Scoop 4 tablespoons of millet and 2 tablespoons of red lentils in a bowl. Circle the remaining raw veggies around it and top with pesto and parsley.