Purple potato, artichoke and millet salad

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.

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