Juicy millet salad
Time
Total preparation time: 30 min.
The millet salad is a variation of the Turkish bulgur salad, for my girlfriend, who unfortunately has a gluten intolerance.
You can also make the recipe with bulgur or couscous.
In addition, I made the salad a bit more vegetable than the original. The salad tastes great as a main meal or grilled.
ingredients
- 1 large cup (gold) millet
- about 250 g goat cream cheese or feta
- 1 large bunch of rocket salad, cut into strips
- 1 large bunch of parsley, finely chopped
- 2 tablespoons of fresh mint, finely chopped
- 750 g ripe tomatoes, (or more) cut into small cubes
- 2 red, yellow or orange peppers, cut into small cubes
- 2 garden cucumbers or 1 1/2 cucumbers, gutted and cut into small cubes
- 2 to 4 tablespoons of olive oil (to taste)
- 4 tablespoons of pine nuts
- 2 teaspoons sesame
- 3 tablespoons raisins
- 2 teaspoon of cane sugar
- Juice of half a lemon
- 3 garlic cloves, finely chopped
- freshly ground black pepper
- salt
preparation
- Bring the millet in slightly salted water to a boil and leave to stir (usually 10 minutes) on a low flame.
- Fry the pine nuts in a frying pan until golden brown.
- Then add the sesame seeds and fry briefly. Remove the pan from the heat and let cool.
- Wash and clean herbs and vegetables and prepare as described.
- When the millet is cooked and chilled (if it's in a hurry, you can simply rinse it under cold water), add the remaining ingredients, crumble the goat's cheese over it, pepper and salt, if necessary, and mix carefully.
- The salad tastes immediately - but also good the next day.
- If you want to make it more satiating, you simply increase the proportion of millet. If you prefer a more vegetable, you can add more herbs and vegetables - you can easily vary it.
