Millett Marinade Salad

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Delightful fresh French summer salad.

Ingredients

200 g
Suma organic millett
1
FAIRTRADE lemon
30 ml
Zaytoun FAIRTRADE olive oil
to taste
rock salt
to taste (plenty)
FAIRTRADE freshly ground black pepper
15 ml
balsamic vinegar
3
cloves garlic
1
yellow pepper (capsicum)
half
organic cucumber
20
cherry tomatoes
plenty
fresh herbs
FAIRTRADE
Sources

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.