Bring the flavors and vegetables of summer to one dish.
The Scotch bonnet chile in the marinade imparts a welcomed subtle, fruity heat throughout the salad.
The central ingredient grounding those components is the millet, an ancient grain, filled with nutty flavor.
Credit:Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
Although in lieu of millet,quinoa, or bulgur wheat would work as well.
If youve never worked with the grain, we have a few pointers.
Thoroughly chilling and slightly undercooking the millet results in the fluffiest final product possible.
Add cold water to cover by 2 inches.
Soak 8 to 12 hours; drain and set aside.
Cook beans:
Cut unpeeled onion in half.
Place 1 onion half in a large pot.
Add 12 cups water, beans, kosher salt, and bay leaf to onion in pot.
Bring to a boil over high.
Boil until beans are tender but slightly al dente, 25 to 30 minutes.
Drain beans, discarding onion half and bay leaf.
Line a baking sheet with parchment paper.
Stir millet into boiling water.
Drain millet, and spread evenly over prepared baking sheet.
Chill, uncovered, until millet is cold and dry, about 30 minutes.
Fluff with a fork.
Add tomatoes, and toss to coat.
Let marinate at room temperature 20 minutes.
Finish salad:
Peel and thinly slice remaining onion half; transfer to a large bowl.
Stir in beans, millet, okra, and remaining 1/4 teaspoon fine sea salt.
Using a slotted spoon, add tomatoes to millet; toss to coat.
Drizzle evenly with tomato-marinating liquid.
Garnish with nutmeg and dill fronds.
