Millett Marinade Salad

Ingredients

Method

Preparation

Wash and cook the millet in 450 ml boiling water (20 minutes). Drain.

Wash and dice the cucumber.

Halve the tomatoes.

Remove pith, seeds and stalk from the pepper. Chop into pieces roughly the same size as the other salad ingredients.

Juice the lemon and discard the skin.

Peel and crush the garlic.

Wash and chop the herbs.

Assembly

Vigorously mix the lemon juice, vinegar, oil, garlic, a good pinch of rock salt, and ground black pepper.

Put the lemon mixture into a serving bowl and add the tomatoes, cucumber and pepper. Turn gently.

Add the cooked and drained millet (it can be still warm), and turn gently. Allow to stand for at least 30 minutes.

To serve

Serve at room temperature with:

• black bean pate
• "doorsteps" of wholemeal bread
• a few FAIRTRADE olives
• some raw nibbling sticks such as carrots, celery, cucumber

Variations

Substitute Zaytoun Fair Trade couscous, or Suma FAIRTRADE white quinoa in place of the millet.

See also: Zingy Couscous Salad.