Millet and Broccoli Salad

Ingredients

• 1 Shallot
• 1 Garlic clove
• 3 tbsp olive oil
• 500 ml vegetable broth
• 200 g millet
• 500 g broccoli florets
• Salt
• 50 g sun‑dried tomatoes (in oil)
• 1 tsp spicy mustard
• 3 tbsp white balsamic vinegar
• a pinch sugar
• pepper (ground)
• Basil
• fresh grated Parmesan

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Sauté in 1 tbsp hot olive oil, then deglaze with about 500 ml broth. Rinse millet in a sieve and add to the broth. Cover and simmer gently for about 15 minutes. Remove from heat and let stand covered another 15–20 minutes; add more broth if needed so the millet absorbs all liquid.

2. 2.

   Rinse broccoli, trim, and blanch in salted water for 5–6 minutes until slightly firm. Shock in cold water and drain well.

3. 3.

   Drain sun‑dried tomatoes and chop.

4. 4.

   Whisk remaining olive oil with mustard, vinegar, sugar, salt, and pepper; taste and adjust. Toss all prepared salad ingredients together and chill in screw‑top jars before serving.

5. 5.

   Garnish with basil leaves and fresh grated Parmesan.