Millet Salad with Avocado, Bell Pepper and Tomatoes
Servings: 2
Ingredients
1/4 cup millet
salt, pepper, extra virgin olive oil, lemon
handful of lettuce (lamb's lettuce, arugula, or regular lettuce)
1 avocado
150 g red bell pepper (e.g. ramiro)
200 g cherry tomatoes
2 eggs (fried or poached)
2 tablespoons sunflower seeds or pine nuts
Preparation
Pour the millet into a saucepan and toast for a few minutes, stirring occasionally. Pour in 1/2 cup water, salt lightly, season with pepper, add a teaspoon of olive oil and cover. Cook covered for about 10 minutes until tender. Open the pot, spread the millet on a plate and let cool.
Peel the avocado and dice it, drizzle with lemon juice. Dice the bell pepper, halve the cherry tomatoes. Mix the millet with lettuce leaves, avocado, bell pepper and tomatoes, place on 2 plates.
On top place a fried or poached egg. Sprinkle with toasted sunflower seeds or pine nuts.
