Yield: 1 servings
Measure | Ingredient |
---|---|
120 grams | Millet; soaked overnight |
300 grams | Purple potatoes |
50 grams | Green beans; cooked |
100 grams | Yellow and red cherry tomatoes |
3 \N | Hard boiled eggs; quartered |
20 grams | Black olives; halved |
2 \N | Garlic cloves; crushed |
1 tablespoon | Superfine capers; drained |
120 grams | Jerusalem artichokes |
2 \N | 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 |
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.