INGREDIENTS (for 4 people)


  • 200g millet
  • 400ml water
  • 1 small cucumber (chopped)
  • 1 red bell pepper (chopped)
  • 2 carrots (chopped)
  • 100g pickled onions (in balsamic vinegar)
  • 1 bunch coriander
  • 80g feta
  • salt and pepper


  • 100ml olive oil
  • 50ml white vinegar
  • 1/2 lemon (squeezed, zested)
  • 1 Tbsp honey
  • 2 Tbsp mustard
  • salt and pepper


  1. Combine millet, water, salt and pepper in a saucepan. Bring to a simmer, then cover and cook until tender (approx. 25 minutes). Remove from heat: let stand covered for 10 minutes. Fluff with a fork and spread it onto a baking sheet. Let cool.
  2. 2. In the meantime, chop vegetables. (We blanched the carrots)
  3. Finely chop coriander.
  4. For the dressing, mix olive oil, vinegar, lemon juice and zest, honey, mustard and salt and pepper together.
  5. Combine cooled millet with vegetables and coriander in a large bowl. Season with salt and pepper. Stir through the dressing.
  6. Garnish with more coriander and feta.