Place millet in a fine sieve and wash well under a running tap. Fill a medium saucepan at least half way up with water and add the washed millet. You want enough water to cover the millet double the height of the where the millet reaches in the saucepan. Bring the water to the boil and then turn to a simmer, allowing the millet to cook until just tender. This should take around 10 - 12 minutes.
Drain millet through a sieve over the sink and then rinse again under the tap with hot water until the water runs clean. Set the millet aside still in the sieve sitting over the empty saucepan, allowing it to drain well and steam dry.
To make the creamy mustard dressing, place the macadamia nut butter, lemon juice, mustard seeds, extra virgin olive oil, garlic, apple cider vinegar, water, salt and pepper in a blender and blend to a creamy thin sauce ensuring all the mustard seeds break down. Set aside.
In large salad bowl place the diced yellow and red capsicum, diced cucumber, spring onions, grapes and pistachio's. Add the cooked millet and toss everything well to combine. Now pour over all of the creamy mustard dressing and toss through ensuring everything is evenly coated.
Serve as a side dish with protein of choice or enjoy as protein rich 'meatless' meal on it's own.