Summer might be winding down, but the warm weather is still here to stay! Let's savour these final sunny days with this stunning millet salad. Its layered presentation in a jar adds a touch of elegance, but don't be fooled – it's incredibly easy to make. Whether you're eager to kick off the new season or simply enjoying the last days of summer, this refreshing salad is a must-try!
Vegan, nut free, soy free, gluten free | Serves 2 | SALAD
Ingredients:
- 120g millet
- 1 red onion
- 1 green pepper
- 1 cucumber
- 240g chickpeas, from a can, drained and rinsed
- 50g plant-based feta
- 10 kalamata olives
- A handful of fresh coriander
Dressing:
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
- 1 teaspoon of each dried oregano and garlic granules
Steps:
1.Cook the millet according to the package instructions, I cooked mine for 20 min with double the amount of water and a pinch of salt.
2.Chop the onion, pepper, cucumber and coriander and set aside.
3.Crumble the feta with your hands or a fork and set aside.
4.Then prepare the dressing, by adding all the ingredients in a small jar, cover it and shake it to combine well.
5.Once the millet is cooked and cooled down, we will assemble our jars.
6.I have 2 jars of 750ml, and I start by adding half of the dressing in the bottom of each jar.
7.The next layer in millet, followed by the drained and rinsed chickpeas, and then the veggies, peppers, olives, onions and cucumbers.
8.I finish it off with the crumbled feta and the coriander leaves.
9.When you are ready to serve, empty the content of the jar in a bowl, mix to combine and enjoy!
Notes:
*The order of the veggies, doesn't really matter, as long as you start with the dressing, millet and chickpeas.
*Store it in the fridge for up to 4 days.
*You don't need a jar to make this delicious salad, any container will work just fine, but keep the dressing on the side if you are not using a jar.