Millet Salad with Shrimp

Ingredients

• 60 g millet
• 3 tbsp canola oil
• 1 large onion
• 250 ml vegetable broth
• 250 g cucumber (salad cucumber)
• 3 tbsp corn kernels (canned)
• 1 tbsp Lemon Juice
• 1 tsp balsamic vinegar
• Salt
• pepper (ground)
• 6 sprigs dill
• 120 g sea crab

Instructions

1. 1.

   Wash the millet. Heat 1 tsp oil and toast the millet for 2-3 minutes. Peel and finely chop the onion, add it to the millet and sauté over low heat until softened. Deglaze with vegetable broth, bring to a boil, then cover and simmer on low for 15 minutes.

2. 2.

   Peel and dice the cucumber, mix with corn kernels, and stir into the cooked millet. Whisk lemon juice, balsamic vinegar, salt, pepper, and remaining oil together.

3. 3.

   Wash dill, shake dry, set aside one small sprig. Chop the leaves finely and fold them into the vinaigrette. Pour the dressing over the millet salad and mix well.

4. 4.

   Drain the shrimp, add to the millet salad, and stir gently. Garnish with a touch of dill and serve immediately.