for the salad:

1 1/4 cups uncooked millet, rinsed + drained
1 tablespoon sunflower oil, divided
1 1/2 cups low/no sodium vegetable stock
1 cup water
6 cups well-chopped curly kale, stemmed + washed
1/2c+ oil-packed sun-dried tomatoes, chopped + blotted
1c+ cannellini beans, rinsed + drained
3oz feta substitute, crumbled (optional)
salt/pepper
sliced almonds

*I used a rounded 1/2 cup of sun-dried tomatoes and a rounded 1 cup of beans.

for the dressing:

1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 1/2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon brown mustard
1/2 teaspoon lemon zest
1/4 teaspoon salt + pepper