Delicious millet salad (gluten-free)

Tasty and perfect for the arrival of the summer: here are the ingredients and the recipe to prepare the millet salad with cherry tomatoes, rocket and parmesan.

Perhaps not everyone knows that millet, a widely used ingredient for the preparation of flours and in macrobiotic cuisine, is a naturally gluten-free cereal, which can also become the protagonist of many recipes. One of these is the millet salad enriched with oven-cooked cherry tomatoes, courgettes, parmesan flakes and fresh rocket.

This gluten-free salad is perfect to serve as a single dish, as an alternative to pasta dishes or as an appetizer in practical single-portion cups. Here's the recipe!

How to make cold millet salad

1. First, wash the cherry tomatoes , dry them and cut them in half.
2. Also wash the courgette and cut it into rounds.
3. Spread the cherry tomatoes on a baking tray lined with baking paper (with the flat side facing upwards ); also add the courgette slices.
4. Brush the vegetables with a spoonful of olive oil and bake in a preheated oven at 150°C for 30/35 minutes .
5. Once cooked, remove from the oven and let cool .
6. In the meantime, toast the millet in a saucepan for 3-4 minutes with the olive oil. Then, cover with water, bring to the boil, lightly salt and cook with the lid on over a low heat until the liquid is completely absorbed. It will take approximately 15 minutes .
7. Once cooked, turn off the heat, transfer the millet to a saucepan, deseed it and let it cool.
8. Season the cold millet with a drizzle of oil, the cherry tomatoes, the cleaned rocket and the parmesan flakes.

Store in the refrigerator until ready to serve. We also leave you the recipe for millet and courgette meatballs .

storage

This preparation can be kept for about 2-3 days in the refrigerator inside a special food container with a lid or in a bowl closed with transparent film. We do not recommend freezing in the freezer.

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