Summary

Ingredients

• 100 g millet
• 200 ml water
• 1 teaspoon, leveled sea salt
• 7 cocktail tomatoes
• 0.5 ½ cucumber (s)
• 50 g currants, black
• 1 tablespoon, leveled spice mixture (Ras el Hanout)
• 6 tablespoon sunflower oil
• 3 tablespoon balsamic vinegar, white
• 8 leaves peppermint
• 20 stalks chives

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Instructions

1. Cook the millet in salted water for 15 minutes, leave to swell for another 10 minutes.
2. Cut the cucumber into pea-sized cubes. Quarter the tomatoes, finely chop the chives and peppermint, sort and wash the currants. Carefully mix all ingredients, including oil and vinegar, into the millet. Let it steep in the refrigerator for several hours.
3. For this salad I use organic products, some from my garden.
4. Tip:
5. If you like yogurt, you can add 2 tablespoons of lean yogurt. The salad will then be a little creamier.
6. The Moroccan spice mixture Ras el Hanout that I use has only 13 different spice ingredients, some others count up to 24.