Summer might be winding down, but the warm weather is still here to stay! Let's savour these final sunny days with this stunning millet salad. Its layered presentation in a jar adds a touch of elegance, but don't be fooled – it's incredibly easy to make. Whether you're eager to kick off the new season or simply enjoying the last days of summer, this refreshing salad is a must-try!
Ingredients
- 120 g millet
- 1 red onion
- 1 green pepper
- 1 cucumber
- 240 g chickpeas, from a can, drained and rinsed
- 50 g plant-based feta
- 10 kalamata olives
- A handful of fresh coriander
Dressing
- 6 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper
- 1 tsp of each dried oregano and garlic granules
Instructions
- Cook the millet according to the package instructions, I cooked mine for 20 min with double the amount of water and a pinch of salt.
- Chop the onion, pepper, cucumber and coriander and set aside.
- Crumble the feta with your hands or a fork and set aside.
- Then prepare the dressing, by adding all the ingredients in a small jar, cover it and shake it to combine well.
- Once the millet is cooked and cooled down, we will assemble our jars.
- I have 2 jars of 750ml, and I start by adding half of the dressing in the bottom of each jar.
- The next layer in millet, followed by the drained and rinsed chickpeas, and then the veggies, peppers, olives, onions and cucumbers.
- I finish it off with the crumbled feta and the coriander leaves.
- When you are ready to serve, empty the content of the jar in a bowl, mix to combine and enjoy!
Notes:
*The order of the veggies, doesn't really matter, as long as you start with the dressing, millet and chickpeas.
*Store it in the fridge for up to 4 days.
*You don't need a jar to make this delicious salad, any container will work just fine, but keep the dressing on the side if you are not using a jar.