Foxtail Millet, Kidney Bean and Sprout Salad

Ingredients

• foxtail millet — 100 g
• water — 1/2 cup (for pressure-cooking the millet)
• red kidney beans — 100 g (cooked)
• sprouts — 50 g
• tomato — 1 no.
• cucumber — 1 small
• carrot — 1/2
• capsicum — 1/2
• olive oil — 15 g
• lemon juice — 10 ml
• salt (to taste)
• pepper (to taste)
• coriander leaves (finely chopped)
• mint leaves (a few)

Method

1. Rinse the foxtail millet, leave it to soak for 30 minutes and drain it.
2. Pressure-cook the drained millet with the 1/2 cup of water. When the pressure has dropped, let the millet cool to room temperature.
3. Chop the tomato, cucumber, carrot and capsicum into small pieces and add them to the millet together with the kidney beans and sprouts.
4. Chop the coriander and mint and add them too.
5. In a small bowl whisk the olive oil, lemon juice, salt and pepper. Pour this dressing over the bowl, toss everything well and serve at room temperature or chilled.