Mediterranean summer salad with a surprising ingredient: millet. Deliciously sweet balls with a slightly nutty flavor and a firm bite. Furthermore, with sun-dried tomato, yellow pepper, carrot and roasted shaved almonds.

Natural gluten free couscous

I use millet often for a gluten free couscous salad. Millet is even more tasty and healthier than couscous from flour and semolina (both contain gluten and are made from wheat).

Mediterranean dressing

The dressing is simple: balsamic vinegar and extra virgin olive oil.

Fat and ferment free dressing

If you eat Medical Medium without oils and fermented vinegar you can use orange juice and raw honey.

Arugula salad with millet, sundried tomatoes, yellow bell pepper and shaved almonds

ME (Marjolein Eikenboom)

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Mediterranean millet salad. With arugula, sun-dried tomato and yellow pepper. Topped with roasted, flaked almonds. With lots of extra virgin olive oil and a little balsamic vinegar.

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Prep Time 5

Cook Time 5

Total Time 10

Free from beef, chicken, fat, ferment, fish, legumes, oils, peanuts

Diet Medical Medium, paleo

Dish & season spring/summer

Cuisine European, Mediterranean

Course salad

Servings servings

Calories 227

Equipment

small cooking pan with lid
ceramic non-stick pan
or small cast iron skillet
grater

Ingredients

½ cup millet
1 cup water
2 large handfuls arugula
8 dried tomatoes
½ yellow bell pepper
1 carrot
2 handsful slivered/ shaved almonds
2 tablespoon orange juice
2 tablespoon extra virgin olive oil
1 tablespoon raw honey

For free of oils

2 tablespoons orange juice extra, instead of extra virgin olive oil

Instructions

Place the millet and water in a saucepan. You use twice as much water as millet (measured by volume).
Cook for 5 minutes with the lid on. Remove the lid from the pan after cooking. This allows the millet to cool down. But let it sit in the pan for a while. The millet is still absorbing moisture.
Roast the almonds in the ceramic pan or cast iron skillet. Let this cool as well.
Mix 1 tablespoon (each) of honey, olive oil and orange juice through the millet. You can do that in the saucepan. If you eat fatfree use extra orange juice.
Grate the carrot. Cut the pepper and tomato into pieces. Mix everything with the millet.
Finally, mix in the arugula. Divide between two plates. Pour an extra dash of olive oil over both. Or extra orange juice for fatfree.
Top with the almonds.