Kodo Millet Salad with Cucumber, Tomato and Lemon

Ingredients

• kodo millet — 200 g
• water — 250 ml
• cucumber — 1 small (diced)
• carrot — small (grated; no number printed)
• red onion — 1 small (thinly sliced)
• cherry tomatoes — 75 g (halved)
• fresh coriander — 50 g (chopped)
• lemon — 1 (juiced)
• extra-virgin olive oil — 30 g
• salt and freshly ground black pepper (to taste)

Method

1. Rinse the kodo millet well and drain it.
2. Put the millet and water in a pot and bring it to a boil.
3. Turn the heat right down, cover and simmer for 20 to 25 minutes, until the grains are tender and have taken up the water.
4. Off the heat, let it sit for 5 minutes, then loosen the grains with a fork and leave them to cool.
5. In a large bowl combine the millet with the cucumber, carrot, onion, cherry tomatoes and coriander.
6. Whisk the lemon juice with the olive oil, salt and pepper, pour it over the salad and toss gently. Serve at room temperature or chilled.