Greek Millet Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g millet
- 200 ml vegetable stock
- 0.5 ½ cucumber (s)
- 2 tomato (s)
- 80 g sheep cheese
- 1 bell pepper (s)
- 3 tablespoon oil (olive oil)
- 1 lemon (s), add the juice from it
- 1 clove / garlic, (or 2, depending on taste)
- Seasoned Salt
- mustard
- pepper
- oregano
- basil
- thyme
Print Recipe
Pin Recipe Instructions
- Bring the millet to the boil in the vegetable stock, swell for approx. 20 minutes (do not remove the lid!) And allow to cool.
- In the meantime, cut the vegetables into slices or small pieces. Gently mix the whole thing with the millet. Crush the sheep cheese with a fork and spread it on the salad. Mix the olive oil and lemon juice with the mustard, salt, pepper, herbs and garlic to a sauce. Pour over the salad and let it steep.
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