Millet Summer Salad
The temperature is rising, the sun is beaming through the shutters in the morning....it's almost officially summer! Time for ice creams, barbecues and long evenings outside. And of course yummy, refreshing and cooling summer dishes. I love nice cold summer salads, simple to prepare and take along to uni, the park or a picnic. I usually use couscous, noodles or bulgur to make these salads a bit more filling, but this time I thought that millet should get a chance to mingle with some veggies. It definetly gives the salad a more nutty flavour and really soaks up the spices. I also just found out that you can also use millet in porridge, crumbles and other sweet desserts, so it's a real allrounder! I hope you like this new salad, and I promise to stop by here more frequently to share my recipes than I have been lately!
Ingredients (2 Portions):
- 100g millet
- 1/2 cucumber
- 1 yellow paprika
- 1 large tomatoe
- 2 handfuls of mâche or other tender greens
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
1. Dice cucumber, paprika and tomatoe.
2. Cook the millet in the double amount of water until it is toasted, about 5 minutes. Remove from heat and leave to swell for around 10 minutes. Use a fork to fluff it and add salt. Leave to cool completely.
3. Combine mâche, vegetables and millet in a large bowl. Drizzle olive oil and vinegar on top and gently toss to coat.