INGREDIENTS (for 4 people)
SALAD
- 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
DRESSING
- 100ml olive oil
- 50ml white vinegar
- 1/2 lemon (squeezed, zested)
- 1 Tbsp honey
- 2 Tbsp mustard
- salt and pepper
PREPARATION
- 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. In the meantime, chop vegetables. (We blanched the carrots)
- Finely chop coriander.
- For the dressing, mix olive oil, vinegar, lemon juice and zest, honey, mustard and salt and pepper together.
- Combine cooled millet with vegetables and coriander in a large bowl. Season with salt and pepper. Stir through the dressing.
- Garnish with more coriander and feta.