Purple potato, artichoke and millet salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 120 | grams | Millet; soaked overnight |
| 300 | grams | Purple potatoes |
| 50 | grams | Green beans; cooked |
| 100 | grams | Yellow and red cherry tomatoes |
| 3 | Hard boiled eggs; quartered | |
| 20 | grams | Black olives; halved |
| 2 | Garlic cloves; crushed | |
| 1 | tablespoon | Superfine capers; drained |
| 120 | grams | Jerusalem artichokes |
| 2 | Shallots; finely chopped | |
| 60 | millilitres | White wine vinegar |
| 125 | millilitres | Olive oil |
| 50 | grams | Pine kernels; toasted |
| 2 | tablespoons | Fresh oregano; chopped |
| 2 | tablespoons | Fresh chives |
Directions
DRESSING
Blend all the ingredients for the dressing in a bowl. Place millet in a bowl, cover with boiling water and leave to stand for 10-15 minutes. Drain and dry it.
Cook the purple potatoes, artichokes in separate boiling water, drain.
Combine all the ingredients in a bowl, pour over the dressing and mix well.
Serve garnished with fresh chives.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.