Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 49

Millet is a very nutritious grain and in this recipe forms the basis of a tasty salad.

170g/6 oz/¾ cup millet

As required sea salt

As required freshly ground black pepper

½ green pepper

4 spring onions (scallions)

2 sticks celery

30g/l oz/¹/₃ cup sunflower seeds 2 tbs extra virgin olive oil 1 tbs cider vinegar or wine vinegar 2 tbs minced parsley

1) Cook the millet until tender in three times its volume of water, with a little sea salt added (about 20 minutes). Cool, then chill.

2) Chop finely the green pepper, spring onions (scallions) and celery. Toast the sunflower seeds under a grill (broiler) until lightly browned.

3) Fluff the millet with a fork. Add the oil and vinegar and mix in.

4) Stir in the chopped vegetables and parsley and the toasted sunflower seeds. Adjust the seasoning as required.