Millet Salad
This delicious, fresh and slightly sweet lunch is low-carb, gluten-free and sugar-free! The perfect summer lunch!
Ingredients
- 150 grams millet
- 1 small red onion
- Around 10 cherry tomatoes
- 2 large handfuls of lamb's lettuce
- 150 grams soft goat cheese
- 6 small dates
- 2 sprigs of fresh mint
- A pinch of salt and pepper
- A splash of olive oil or coconut oil for sautéing
Instructions
- 1
Cook the millet in 2.5 times its volume of water until just tender, about 20 minutes. Drain any excess water and let it rest for 10 minutes.Finely chop the onion, halve the cherry tomatoes and heat some olive oil in a pan. Sauté the onion and tomatoes for 5 minutes. Stir in the millet and season with salt and pepper.Turn off the heat and fold in the lamb's lettuce. Divide everything between two deep plates and top the dish with mint leaves, goat cheese and dates. Don't forget to pit the dates! Not good for the teeth and I speak from experience 😉
Cook it from the original
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