Description
Piquant salad, it will go for a full meal for lunch or dinner. Satisfying, juicy, delicious.
Ingredients
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Millet
1 pack
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Cauliflower
200 g
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Tomato
1 piece
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Olives
30 g
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Sundried tomatoes
6 piece
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Olive oil
2 Tbsp
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Vinegar
1 Tbsp
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Lemon juice
1 Tbsp
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Oregano
0.5 tsp
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Tabasco
0.17 tsp
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Black pepper
-
Salt
Cooking
Take wheat bags from the "Mistral", put into boiling water and cook for 25 minutes.
While the millet cooks, prepare the salad. Take cauliflower, if fresh, then divide into florets, if frozen, just put in boiling salted water and cook for 3 minutes. Recline the finished sprouts in a colander.
Add to the cabbage sliced into slices of tomato and half the olives.
Prepare the dressing. Take sun-dried tomatoes and finely chop. Olive oil, balsamic vinegar, lemon juice, salt, black pepper, Tabasco and oregano whisk, they also added chopped sun-dried tomatoes. I have added filling from the sun-dried tomatoes.
A bag of millet is ready, take out the plug, give water to drain, nagrevaem bag, put the millet on a plate and allow to cool a little.
Add the millet to the vegetables, pour the dressing, stir.
A full appetizer and even a main dish for lunch, dinner is ready! Very nice salad to power in the post. Bon appetit!
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