Colourful millet salad with endive

Preparation time: cca. 25 minutes (plus cooking and cooling time)
Per portion cca. 300 kcal / 1260 kJ
10 g P, 10 g F, 42 g CH


  • 1 onion
  • 1 tbsp butter
  • 200 g millet
  • 500 ml vegetable stock
  • ½ cucumber
  • 250 g tomatoes
  • 1 endive lettuce
  • 200 g yoghurt
  • 2 tbsp oil
  • 2 tbsp tomato ketchup
  • 1 tbsp apple vinegar
  • salt
  • pepper
  • 2 tbsp sliced chives


  1. Peel the onion, then finely chop and sauté in the hot butter in a pan. Add the millet. Pour over the stock and cook for cca. 20 minutes. Remove from the heat and let to cool.
  2. Trim, peel and cut the cucumber into dices. Wash and dry the tomatoes, remove the stalks and cut the flesh into eighths. Wash and spin dry the endive, then trim and tear into bite-sized pieces. Mix with the millet.
  3. Prepare a dressing from the yoghurt, tomato ketchup, apple vinegar, salt, pepper and chives, and pour over the salad. Mix well and serve.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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