Summary

Ingredients

• 150 g millet
• 1 papaya, approx. 400 g
• 2 pointed peppers, red
• 1 cucumber (s)
• 12 cocktail tomatoes
• 4 spring onion (s)
• 0.5 ½ bunch parsley, smooth
• 4 tablespoon olives, black, pitted
• 100 g canned chickpeas
• 4 tablespoon agave syrup
• 4 tablespoon white wine vinegar
• 4 tablespoon Dijon mustard
• 2 tablespoon tahini
• 1 teaspoon mustard powder, yellow
• Salt and pepper from the mill
• 100 g rocket

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Instructions

1. Cook the millet according to the instructions on the packet, fluff with a fork. In the meantime, halve the papaya lengthways, remove the stone and dice the pulp. Clean and wash the peppers, cucumber, tomatoes and spring onions, cut into small pieces.
2. Rinse the parsley, shake dry, chop the leaves. Cut the olives into slices. Add everything to the millet with the drained chickpeas.
3. Mix agave syrup, vinegar, mustard, tahini and mustard powder with 75 ml water, season. Mix the dressing and the salad, let stand for 10 minutes.
4. Wash the rocket, spin dry, remove coarse stalks. Fold the leaves under the lettuce.