Millet and rocket salad with tomatoes, mushrooms and olives

Ingredients for 2 servings:

• 100 g millet
• 60 g arugula
• 50 g black olives
• 50 g mushrooms, sliced
• 200 g diced tomatoes
• 1 spring onion(s), in rings
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp mustard
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

gluten-free and vegan

Cook the millet in twice the amount of water until tender. Meanwhile, chop the arugula slightly and add it to a bowl with the tomatoes, mushrooms, olives, and spring onions. Make a dressing with the vinegar, oil, and mustard and season with salt and pepper. Once the millet is cooked, add it to the bowl with the remaining ingredients, drizzle with the dressing, and toss the salad well. It tastes lukewarm, but it’s even better if it’s allowed to sit for a while.