Oriental Millet Salad

Whether as a side dish for bbq or just for fun. We think that millet salad is always good. Wait... we find that millet can always be made. As porridge or as salad. Today we have an oriental variant for you. Vegan, gluten-free and full of minerals! There one can already tangen.

Ingredients:
100 g millet
½ red bell pepper
½ cucumber
1 spring onion
1 tbsp each chopped mint & coriander
1 sweet potato
½ TL Turmeric
1 tbsp sunflower oil
¼ Pomegranate, loosen seeds
1 tbsp almond slivers and/or pine nuts
1/2 teaspoon black sesame seeds
1-2 tsp black cumin oil from Schneekoppe
2 tbsp cider vinegar from Schneekoppe
½ Lime​

Preparation:

1. Wash the millet and bring to the boil with one and a half times the amount of water.
2. Let the millet simmer for about 5 minutes and then cover and swell at low temperature for 10-15 minutes. Remove from the hot plate and allow to cool.
3. Clean the sweet potatoes, dice them and put them in a bowl, then mix them with salt, pepper, turmeric and oil.
4. Place the marinated sweet potato cubes on a baking tray lined with baking paper and place in the oven at 180°C for 35 minutes.
5. In the meantime, clean the vegetables, halve the cucumber lengthwise and remove the soft inside.
6. Cut the spring onion into fine slices and cut the pepper and cucumber into very small cubes.
7. Carefully mix the vegetables with the cooled millet, herbs, black cumin oil, vinegar and lime juice.
8. Place the mixture in a salad bowl and garnish with the finished sweet potatoes, pomegranate seeds and nuts, kernels and seeds.