Snacks & salads

Colourful millet salad

Preparation time: approx. 25 minutes (plus cooking and cooling time)

Per portion approx. 300 kcal / 1260 kJ

10 g P, 10 g F, 42 g CH

Serves 4

1 onion

1 tbsp butter

200 g millet

500 ml vegetable stock

½ cucumber

250 g tomatoes

1 endive lettuce

200 g yoghurt

2 tbsp oil

2 tbsp tomato ketchup

1 tbsp apple vinegar

salt

pepper

2 tbsp sliced chives

1 Peel and finely chop the onion and sauté in the hot butter. Add the millet. Pour over the stock and cook for about 20 minutes. Remove from the heat and leave to cool.

2 Trim, peel and dice the cucumber. Wash and dry the tomatoes, then cut out the stalks and cut the flesh into eighths. Wash and spin dry the endive, then trim and tear into bite-sized pieces. Combine with the millet.

3 Make a dressing from the yoghurt, tomato ketchup, apple vinegar, salt, pepper and chives, and pour over the salad. Combine thoroughly, then serve.