WINTER MILLET SALAD
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⏱ Working time: 25-30 minutes
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| 🍽 Servings: 2 servings |
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📈 Level of difficulty: Easy
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🌱 Vegan
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🧡 Turmeric |
WINTER MILLET SALAD
This winter millet salad is nutritious, filling, and ideal for meal prep. Beetroot, smoked tofu, and fresh vegetables are combined with an aromatic ginger dressing—easy to prepare and versatile.
Ingredients
Ginger dressing
- 1 tbsp salad seasoning
- 1 pinch of finely ground chili
- 2 tbsp ginger shot turmeric
- 1 tbsp medium-hot mustard
- 1 tablespoon olive oil
- 2 tbsp water
salad
- 150 g millet (uncooked)
- 200 g smoked tofu
- 6 plum tomatoes
- 1 cucumber
- 4 beetroots (cooked)
- 1 spring onion
- 1 red bell pepper
- 3–4 sprigs flat-leaf parsley
Preparation
Bring the millet to a boil in twice the amount of water and simmer over low heat for 15–20 minutes until the liquid is completely absorbed. Fluff with a fork and let cool.
Cut the smoked tofu into cubes and fry in a pan until golden brown on all sides. Finely dice the tomatoes, cucumber, bell pepper, and beetroot, cut the spring onion into fine rings, and chop the parsley.
For the dressing, mix all ingredients until smooth. Divide the dressing between two jars or meal prep boxes. Then layer the tomatoes, spring onions, millet, cucumber, bell pepper, beetroot, parsley, and tofu. Seal and store in a cool place.
Mix well before consumption.
