Millet salad with herbs

Millet is a complete and unique grain, highly digestible, non-allergenic and, above all, gluten-free.

Millet is a generic term for several plants whose grains are used in human and animal nutrition (Sorghum, Fonio, Teff, etc.). Most often, however, the term refers to a particular variety, pearl millet (Pennisetum glaucum). This is the most widespread variety worldwide. This is the pearl millet variety we're talking about here. 

Ingredients

Salad

• 1 cup organic millet, cooked
• Fennel bulb, finely chopped
• 1 cup each coriander, mint and dill
• 2 green onions, thinly sliced
• 1 bunch radishes, thinly sliced
• 1 lettuce of your choice (romaine, boston, green, etc.)

Dressing

• 1/4 cup shelled raw sunflowers
• 1/2 cup fresh dill
• juice and zest of 1 lemon
• 1 clove garlic
• 1/4 cup olive oil
• 2-3 tbsp. water for vinaigrette (optional)
• Salt and pepper to taste

Preparation

Millet

• In a colander, rinse the millet under running water. Pour into a saucepan, add 2 cups of water and bring to the boil.
• Reduce heat to medium and simmer for 15-20 minutes, or until water is completely absorbed.
• Remove from heat and crumble with a fork.
• Transfer to a bowl and leave to cool.

Vinaigrette

• Soak sunflower seeds in 1/4 cup water for 20 minutes, drain.
• Place all dressing ingredients in a food processor and blend until smooth.
• Use 2 or 3 tbsp. water for desired consistency.

-Mix the herbs, millet, radishes, green onions and fennel with the millet.

-Add dressing and toss well to coat all ingredients.

-Store in an airtight container in the fridge for 1-2 days.

Bon appétit!

Author

Sophie Beauchemin, Farinologist.
Source: www.lamilanaise.com