This salad is the perfect side dish to go with a barbeque and makes a welcome change from couscous
Serves 4
for the golden millet
| 100 | g | golden millet | |
| 250 | ml | water | |
| 1 | tsp | salt | place the ingredients into a saucepan and simmer for 2 minutes, then leave for 30 – 35 minutes to allow the millet to swell |
for the dressing
| 2 | tblsp | sunflower oil | |
| 100 | g | soured cream or yogurt | |
| 1 | tblsp | vinegar | |
| 1 | tsp | mustard | |
| ½ | tsp | honey | |
| 1 | pinch | curry powder | |
| 1 | bunch | parsley | finely chopped |
| salt & pepper to taste | mix all the ingredients together in a bowl and stir | ||
| 120 | g | yellow pepper | julienned |
| 1 | bunch | spring onions | julienned |
| 200 | g | tomatoes | diced |
| 100 | g | cucumber | diced, now add all the prepared vegetables to the dressing and marinade for 30 minutes |
| rinse the millet with cold water and add to the marinaded vegetables |
Chef’s tip
Chose vegetables with their season in mind.
