Salad with Millet

If millet doesnt appear often on your menu, its time to change that!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 125 g Pearl barley

  • 50 g Spinach, raw

  • 50 g Arugula

  • 125 g Tomato, red

  • 125 g Sweet potato, unpeeled, fresh

  • 0.5 piece Bell pepper, red, fresh

  • 0.5 piece Bell pepper, green, fresh

  • 0.5 piece Onion, raw

  • 2 piece Lemon, fresh, without shell

  • 50 g Oil, olive

  • 50 g Mustard

  • 50 g Honey

  • pieces Chili peppers, red chili, dried

Steps

  1. Rinse the millet and cook it in lightly salted boiling water for about 20 minutes. While the millet is cooking, prepare the vegetables. Clean, wash, and dry the baby spinach and arugula. Wash and clean the tomatoes, bell pepper, and cucumber. Peel the onion. Dice the tomatoes and slice the bell pepper, cucumber, and onion into thin rings.

  2. Drain the cooked millet well and let it cool.

  3. In a large bowl, combine the baby spinach, arugula, diced tomatoes, and sliced bell pepper, cucumber, and red onion. Add the cooled millet and drizzle everything with lemon juice and olive oil. Gently mix all the ingredients.

  4. For the salad dressing, mix honey and mustard, optionally add a bit of chili, and drizzle over the salad.

Nutrition Information (Per 100g)

  • Calories: 122.84 kcal
  • Fat: 6.39 g
    • Saturated Fat: 0.71 g
  • Carbohydrates: 13.61 g
    • Sugars: 2.13 g
  • Protein: 2.6 g
  • Fiber: 2.13 g