Millet salad with cannellini beans, tomatoes and basil

Ingredients

For 1 serving

• Millet60 g
• Cooked cannellini beans150 g
• Tomatoes180 g
• Cucumber80 g
• Red onion20 g
• Basil5 g
• Extra virgin olive oil10 g
• Red wine vinegar1 teaspoon
• Saltto taste

Contains: sulphites,

In season: June – September

Method

1. Rinse the millet in a sieve, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, turn to the lowest heat, cover and cook for 15 minutes, until the water is absorbed; fluff it with a fork and let it cool slightly.
2. Meanwhile wash the tomatoes and cucumber and cut them into 1.5 cm cubes; thinly slice the red onion.
3. Rinse and drain the cannellini beans.
4. Combine the millet, beans and vegetables and dress with the oil, red wine vinegar, a pinch of salt and torn basil.