Foxtail Millet Salad
Ingredients
Pre-soaked foxtail millet – ½ cup
Raw mango, peeled and chopped – 1
Cucumber, peeled and chopped – 2
Radish (mooli), finely chopped – 1
Onion, finely chopped – 1
Coriander leaves, finely chopped – a handful
Dijon mustard – 1 tbsp
Extra virgin olive oil – 1 tbsp
Honey – 1 tbsp
Lemon juice – 2 tbsp
Salt and black pepper – to taste
Raw mango, peeled and chopped – 1
Cucumber, peeled and chopped – 2
Radish (mooli), finely chopped – 1
Onion, finely chopped – 1
Coriander leaves, finely chopped – a handful
Dijon mustard – 1 tbsp
Extra virgin olive oil – 1 tbsp
Honey – 1 tbsp
Lemon juice – 2 tbsp
Salt and black pepper – to taste
Method
1. Cook the millet in a little water until all the water is absorbed and the grains are tender; a pressure cooker speeds this up.
2. Stir in a little olive oil and salt while warm so the grains stay separate, then let it cool completely and fluff up.
3. In a large bowl, combine the cooled millet with the chopped mango, cucumber, radish, onion and coriander.
4. Whisk together the mustard, olive oil, honey, lemon juice, salt and pepper, and toss through the salad.
5. Adjust seasoning to taste.
6. Serve as a light lunch, alongside a millet flatbread for a fuller meal.
Tip: Adapted from the Shree Anna (Millets) canteen recipe collection's snacks menu — a Mediterranean-style take on foxtail millet.
2. Stir in a little olive oil and salt while warm so the grains stay separate, then let it cool completely and fluff up.
3. In a large bowl, combine the cooled millet with the chopped mango, cucumber, radish, onion and coriander.
4. Whisk together the mustard, olive oil, honey, lemon juice, salt and pepper, and toss through the salad.
5. Adjust seasoning to taste.
6. Serve as a light lunch, alongside a millet flatbread for a fuller meal.
Tip: Adapted from the Shree Anna (Millets) canteen recipe collection's snacks menu — a Mediterranean-style take on foxtail millet.
Made with Pre-Soaked Foxtail MilletShop the millet used in this recipe
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