Pistachio fattoush salad with millet | Milkbottle

Pistachio fattoush salad with millet

Pistache story by Wolf

Pistachio Fattoush salad with millet

For 4 persons
400 g millet
40 g pistachios , roasted, salted and shelled
2 mini cucumbers (alternatively one cucumber, halved crosswise)
2 tomatoes
2 beef tomatoes
5 cherry tomatoes
1 small red onion
2 cloves of garlic
6 radicchio leaves
4 tablespoons mint leaves
3 tablespoons fresh orange juice
3 tablespoons lemon juice
5 tablespoons olive oil
4 tablespoons pomegranate seeds
1 tbsp. mulberries (alternatively sultanas)
1 tsp sumac
wholemeal flatbread to serve

Rinse the millet well over a sieve. Cook in salt water according to package instructions. In the meantime, chop the pistachios coarsely. Slice the cucumbers lengthwise thinly. Cut out the stem of the beef tomatoes. Cut the tomatoes into slices. Cut cherry tomatoes in half. Peel onion and chop finely. Peel and press garlic. Cut radicchio into strips or pluck roughly. Pluck mint leaves.
Drain the millet and let it drain well over a sieve.
Spread it out on a tray so that it cools down quickly (approx. 15 minutes).
Mix the lukewarm millet in a bowl with the onions, garlic, orange and lemon juice and 4 tbsp. olive oil.
Mix half of the cucumber, pistachios, tomatoes, mint and radicchio into the millet.
Arrange on a large plate.
Arrange the rest of the ingredients on top.
Sprinkle evenly with pistachios, pomegranate seeds, mulberries and sumac.
Drizzle with the remaining tbsp of oil and serve with the wholemeal flatbread.
Preparation time: approx. 40 minutes (including cooking and cooling time)

Image: Dietlind Wolf via Taverne Agency. Recipe: Pia Westermann

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