Foxtail Millet Salad with Raw Mango and Cucumber

Ingredients

• foxtail millet — 1/2 cup
• water — 1 cup
• raw mango — 1 (peeled and chopped)
• cucumbers — 2 (peeled and chopped)
• radish (mooli) — 1 (finely chopped)
• onion — 1 (finely chopped)
• coriander leaves — 1 (printed as '1'; read as one small bunch, finely chopped)
• Dijon-style mustard — 1 tbsp
• extra virgin olive oil — 1 tbsp
• honey — 1 tbsp
• lemon juice — 2 tbsp
• salt (to taste)
• black pepper powder (to taste)

Method

1. Put the millet and 1 cup of water in a saucepan, bring to a boil, then lower the heat and cover.
2. Cook for 15-20 minutes, until the water is absorbed and the grains are tender but separate (a pressure cooker also works).
3. Toss the warm millet with a little of the olive oil and salt so the grains do not stick, and leave it to cool completely; it fluffs up as it cools.
4. In a large bowl, combine the cooled millet with the mango, cucumber, radish, onion and coriander.
5. Add the mustard, the rest of the olive oil, honey, lemon juice and pepper, toss well, taste and adjust.