Step 1 Spray a medium saucepan with oil and place over medium-high heat. Sauté onion until translucent. Add garlic, ginger, coriander stems, millet and quinoa. Spray with a little more oil and stir to coat thoroughly.

Step 2 Add stock, mushrooms, corn and sweet potato. Simmer for 20 minutes, until grains are tender and almost cooked. Remove from heat, cover with a lid and let grains continue cooking in their own heat for 15–20 minutes. Remove lid and cool mixture before re-covering. Refrigerate overnight.

Step 3 Preheat oven to 200°C and line a baking tray with baking paper. Stir parsley and coriander through millet mixture. Using your hands, roll 1/4 cup of mixture into a ball. Repeat with remaining mixture to form 8 balls.

Step 4 Place the sesame seeds into a shallow bowl. Roll the balls in sesame seeds and place balls onto the lined baking tray. Bake for 10–15 minutes, or until they are golden.

Step 5 Meanwhile, make the Ginger and tahini dressing by whisking together all of the ingredients in a small bowl. Add water to thin it out to your desired consistency. Drizzle Ginger and tahini dressing over balls and serve with salad.

Recipe adapted from ‘Eating for the Seasons’ by Janella Purcell, published by Allen & Unwin.