Ingredients

• 2 medium fresh Poblano Peppers, halved and de-stemmed with seeds removed
• 2 ears Sweet Corn, husks removed
• 2 Tbsp Avocado Oil (or other high heat oil) (14 mL)
• ½ cup Hulled Millet (110 g)
• ½ tsp Kosher Salt (3 g)
• ½ cup Zucchini, quartered and thinly sliced (75 g)
• ½ cup Grape Tomatoes, halved (75 g)
• 2 Tbsp fresh Cilantro, chopped (2 g)
• 1 Tbsp fresh Basil, chopped (1 g)
• ½ cup Organic Pumpkin Seeds toasted (208 g)
• ½ cup Queso Fresco, crumbled (5 oz)
• 1 large Avocado, chopped

• Juice of 2 Limes (60 mL)
• Zest of 1 Lime
• 1 Tbsp Honey (20 g)
• ½ tsp Kosher Salt
• ¼ tsp Ground Coriander
• ¼ tsp Ground Cumin
• ¼ tsp ground Chili
• ¼ cup Avocado Oil (or other neutral tasting oil) (56 mL)

Instructions

1. Preheat oven to broil.
2. In a pot, bring 1 cup water to a rolling boil and add millet and salt. Stir, cover and reduce heat to low. Simmer, covered, for about 10 minutes without stirring. Once water has absorbed, remove from heat and fluff grain using a fork. Pour cooked grain onto a baking sheet and spread around evenly to cool.
3. Coat corn and peppers with oil and place on a baking sheet. Broil until browned on all sides, removing from oven and turning vegetables as needed. Remove from oven and let cool. Chop roasted peppers and slice kernels off the cobs.
4. In a salad bowl, combine all the dressing ingredients and whisk until emulsified. Add remaining ingredients except avocado. Toss well, then fold in avocado.