Millet salad with egg

Ingredients for 1 servings:

• 70 g millet
• ½ shallot(s)
• ½ bell pepper(s)
• 1 stalk(s) Celery
• 2 m.-sized eggs
• 180 ml vegetable stock
• 1 tsp balsamic vinegar, light
• 1 tbsp sunflower oil
• salt and pepper
• Peppermint, dried

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

For 1 person, ideal for the office

Cook the millet in the vegetable stock for about 10 minutes, then let it swell a little longer. If there is still any stock, drain the millet through a sieve and place it in a bowl to cool. Boil the eggs hard for 8-10 minutes. Peel the shallot and dice very finely. Peel the bell pepper and also dice very finely. I peel the bell peppers for easier digestion. Also remove the coarse outer strands from the celery, using a vegetable peeler, and cut into wafer-thin slices. Add the diced shallots, bell pepper, and celery slices to the millet. Season with salt, pepper, and dried mint, and toss to coat with vinegar and oil. Mix everything together. Peel the hard-boiled eggs and slice them crosswise and lengthwise using an egg slicer to create small cubes. Carefully add the egg cubes at the very end. Let the salad sit for at least 30 minutes before serving. The salad is also perfect for preparing in the evening. I like to take it to the office as a cold lunch. It serves enough for one person and is quite filling.