Description
This vegan summer millet salad has it all: Crunch, freshness and a lot of flavor. It’s gluten-free and oil-free and makes a great addition to your next BBQ party.
Ingredients
Scale
- 1 1/2 cup uncooked millet (300 g)
- 1/3 – 1/2 cup sliced black olives (50–60 g)
- 1/2 cup capers (50 g)
- 1/2 cucumber, diced
- 2 spring onions, sliced
- 1 small red pepper, diced
Dressing
- 1 lemon, juiced
- 2 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup (optional)
- 1 tsp salt
- black pepper to taste
Instructions
- Rinse and drain the millet. Bring 4 1/2 cups of water to a boil and cook the millet for about 20 min. Drain excess liquid and let cool.
- In the meantime prep the vegetables and add-ins. Stir together the dressing ingredients.
- Once the millet has cooled a bit, stir in the sauce and the remaining ingredients.
- Place the salad in the fridge until the millet has completely cooled before serving. Keep leftovers in a sealed container in the fridge for up to 5 days.
Notes
Tipp: Add some chickpeas to make it a complete meal!
- Prep Time: 10 min
- Cook Time: 20 min
- Category: salad
Keywords: summer, millet, salad, olives, gluten-free, vegan, oil-free