Millet salad with papaya and mustard dressing

Ingredients for 4 servings:

• 150 g millet
• 1 papaya, approx. 400 g
• 2 pointed peppers, red
• 1 cucumber(s)
• 12 cocktail tomatoes
• 4 spring onions
• ½ bunch parsley, flat
• 4 tbsp black olives, pitted
• 100 g chickpeas from the can
• 4 tbsp agave syrup
• 4 tbsp white wine vinegar
• 4 tbsp Dijon mustard
• 2 tbsp tahini
• 1 tsp yellow mustard powder
• Salt and pepper from the mill
• 100 g arugula

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Total time approx. 35 minutes

vegetarian

Cook the millet according to the package instructions, fluffing with a fork. Meanwhile, halve the papaya lengthwise, remove the seeds, and dice the flesh. Clean and wash the peppers, cucumber, tomatoes, and spring onions, then chop finely. Rinse the parsley, shake dry, and chop the leaves. Slice the olives. Add everything to the millet along with the drained chickpeas. Mix the agave syrup, vinegar, mustard, tahini, and mustard powder with 75 ml of water, season. Mix the dressing and salad together and let stand for 10 minutes. Wash the arugula, spin dry, and remove any coarse stems. Fold the leaves into the salad.