Millet Salad

Millet Salad

July 3, 2008
: 4


  • 1/2 cup millet rinsed and drained
  • 2 cup water
  • 1/2 tsp Vecon (or any other no/reduced salt stock)
  • small tin sweetcorn drained
  • juice of half a lemon
  • 1 tbsp finely chopped onion
  • 1 tbsp olive oil
  • handful chopped sundried tomatoes (I like Merchant Gourmet as the only ingredient is tomatoes, nothing else)
  • 1 avocado peeled and diced
  • Step 1 Toast the millet in a dry pan for 10 minutes, this enhances the nutty flavour.
  • Step 2 Add the water and bring to the boil.
  • Step 3 add the Vecon then cover and simmer for 20 minutes or until the water is absorbed.
  • Step 4 Transfer the millet to a bowl to cool and then add the lemon juice, sundried tomatoes, sweetcorn and olive oil.
  • Step 5 Only add the avocado before serving as it will turn brown if put in too early.

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