Millet Herb Salad

Name: Millet Herb Salad
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: millet 140 g; cucumber 100 g; cherry tomatoes 140 g; parsley 20 g; mint 10 g; lemon juice 2 tbsp; olive oil 1.5 tbsp

Quick answer

Total time: 38 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Boiled millet fluffed with a fork separates into tiny, loose grains.

Plenty of chopped parsley and mint go in, enough that the herbs, not the grain, lead the flavor. Because millet soaks up liquid fast, the lemon and olive oil dressing goes on just before serving to stop it from clumping. It holds up at room temperature, which makes it easy to pack for lunch.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 140 g millet under running water several times, then add twice its volume of water.

Simmer over low heat for 15-18 minutes, until the grains are tender and the water is mostly absorbed.
2

Spread the cooked millet in a wide bowl or tray and fluff it gently with a fork.

Let the steam escape completely so the grains stay separate instead of compacting into a dense layer.
3

Dice 100 g cucumber into small pieces and halve 140 g cherry tomatoes.

If the vegetables release a lot of moisture, shake or pat them lightly so they do not water down the finished salad.
4

Remove the stems from 20 g parsley and chop only the leaves finely.

Chop 10 g mint as well, keeping it loose and evenly cut so its flavor spreads without taking over.
5

Mix 2 tablespoons lemon juice with 1.5 tablespoons olive oil in a small bowl.

Stir it again right before serving so the oil does not sit separately on the millet.
6

Add cucumber, tomatoes, parsley, and mint to the cooled millet, then toss gently so the grains do not break down.

Fold in the dressing last, rest for 10 minutes, and serve at room temperature or chilled.