Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below