millet salad

Ingredients for 6 servings:

• 1 cup millet
• 1 small bunch of spring onions
• 1 small onion(s)
• a few stalks of parsley
• 1 lemon(s)
• 1 tbsp tomato paste
• ½ tbsp paprika paste, hot or mild
• 2 pointed peppers, green
• 1 tomato(s)
• 1 lemon(s)
• 1 pinch of salt
• 1 tbsp oil (sunflower oil)
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Turkish – Kisir

Place 1 cup of millet in a large bowl. Bring water to a boil and pour in the water to moisten the mixture (do not allow the water to rise above the boiling point). Stir briefly with a spoon to ensure that the water has completely evaporated. Cover and let it swell. Meanwhile, finely chop the spring onion, onion, parsley, bell pepper, and tomatoes (peel the skin first). Once the millet has absorbed the water, stir again to loosen it a bit. Squeeze 1 lemon and drizzle with the juice. Add 1 tablespoon of tomato paste, 1/2 tablespoon of paprika paste, and 1-2 tablespoons of sunflower oil (optional). Press everything in with a tablespoon and mix until the millet turns red. Season to taste, then sprinkle with a pinch of salt, if desired. Add the chopped vegetables and stir in.