It’s hot, it’s nice, I love the summer, don’t you? It goes by so fast, it’s a shame. I hope that September will be also nice to still enjoy a little bit.
After my two beautiful weeks in Arcachon, I am currently with my grandparents. If you follow me regularly, you know I love coming there. I love spending time with my family. Its important to me.
To start this great week, I’ll give you a fresh salad recipe and very simple. You don’t need much things but will satisfy your vacation if you still have the chance to be there.
Millet salad with parsley, chickpeas and pomegranate
For 4 personnes
Vegan / Gluten free
Preparation time : 10 minutes / Cooking time : 20 minutes
1 cup millet
1 medium can of chickpeas
4 large handfuls of lamb’s lettuce
a few sprigs of parsley
salt and pepper
To cook millet, poured 3 cups water in a saucepan, pour the milet and bring to boil. Reduce heat, cover and cook for 20 minutes until the water is evaporated.
Deseed pomegranate, cut the cucumber, drain and rinse the chickpeas and chopped parsley.
When the millet is cooked, pass it under cold water to cool. Arrange the salad with millet, lambs lettuce, chickpeas, cucumber and pomegranate seeds.
To season, pour 3 tablespoons olive oil, 2 tablespoons cider vinegar, salt pepper and add parsley.