Summery cucumber and millet salad

Ingredients for 4 servings:

• 100 g millet
• 200 ml water
• 1 tsp, leveled sea salt
• 7 cocktail tomatoes
• ½ cucumber(s)
• 50 g currants, black
• 1 tbsp, leveled spice mix (Ras el Hanout)
• 6 tbsp sunflower oil
• 3 tbsp Balsamic vinegar, white
• 8 peppermint leaves
• 20 stalks of chives

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 45 minutes

light, with tart freshness

Cook the millet in salted water for 15 minutes, then let it swell for another 10 minutes. Cut the cucumber into pea-sized cubes. Quarter the tomatoes, finely chop the chives and peppermint, sort and wash the currants. Carefully stir all ingredients, including the oil and vinegar, into the millet. Let it marinate in the refrigerator for several hours. I use organic produce for this salad, some from my own garden. Tip: If you like yogurt, you can add 2 tablespoons of low-fat yogurt. This will make the salad a bit creamier. The Moroccan spice blend, Ras el Hanout, that I use, has “only” 13 different spice ingredients; some others use up to 24.