Millet Salad Recipe with Mango, Cucumber and Feta

Square image of a main course mango salad featuring lambs lettuce with feta cheese, millet and chilli shreds

Millet Salad Recipe with Mango, Cucumber and Feta

This bright, light yet filling main course millet salad hits the flavour motherload with hot, sour, sweet and salty flavour sensations all represented.

Course Main Course, Side Dish

Cuisine Modern European

Diet Vegetarian

Keyword Millet and feta salad, Millet and Mang salad, millet salad

Prep Time 10

Cook Time 30

Cooling Time 30

Total Time 1 10

Servings Servings

Calories 412kcal

Author Brian Jones

Ingredients

75 g Millet ⅓ Cup
1 Lime
150 ml Water ½ Cup plus 2 tablespoon
15 g Butter 1 Tbsp
¼ teaspoon Salt
1 Mango
50 g Lambs Lettuce 3-4 Cups
75 g Feta Cheese ½ Cup
100 g Cucumber
1 Red Chilli Pepper
2 tablespoon Olive Oil

Instructions

Place a 28cm or 11" frying pan with a lid on a medium-high heat, and when it is hot, add the millet and toast for 3-4 minutes.
Pour in the water, add the butter, a generous pinch of salt and then squeeze in the juice of half of the lime juice. Bring to a boil, then add a lid, reduce the temperature to low and simmer for 15-20 minutes.
Remove from the heat and allow the millet to cool for 30 minutes with the lid on.
Cut the Mango into long strips.
Deseed and shred the chilli.
Cut the cucumber in half lengthways, then remove the seeds, then shred the body of the cucumber with a vegetable peeler.
Clean the salad leaves.
Crumble the feta cheese.
When you are ready to serve, place the mango under a searingly hot broiler for 2 minutes or give it a quick blast with a blow torch.
Pour the olive oil into the millet and squeeze in the other half of the lime juice.
Combine all of the ingredients in a large bowl and mix well before serving.

Nutrition