Colorful Millet Salad

Ingredients

• 150 g millet
• Salt
• 2 stalks celery
• 2 mini cucumbers
• 3 spring onions
• 1 bundle arugula (80 g)
• 250 g brown mushrooms
• 6 tbsp Olive oil
• Pepper
• 3 tbsp Lemon juice
• 2 tsp Honey
• 1 tsp Mustard
• 150 g feta cheese (45% fat in total)
• 2 tbsp pumpkin seeds (15 g)

Instructions

1. 1.

   Rinse millet under running water, then cook it in 2.5 times its volume of salted water for 20–25 minutes until al dente; let cool.

2. 2.

   Meanwhile trim and wash celery, cucumbers, and spring onions, cutting them into slices or rings. Wash arugula and pat dry. Clean mushrooms and slice them thinly.

3. 3.

   Heat 1 tbsp oil in a pan over high heat. Sauté the mushrooms for 5 minutes until browned. Season with salt and pepper.

4. 4.

   Whisk together lemon juice, remaining olive oil, honey, and mustard to make the dressing; season with salt and pepper. Roughly chop 2/3 of the pumpkin seeds and fold them into the dressing. Crumble feta cheese.

5. 5.

   Arrange millet, arugula, celery, spring onions, cucumber, and mushrooms on four plates. Sprinkle crumbled feta, drizzle dressing, and scatter remaining pumpkin seeds over the colorful millet salad.