Millet Salad with Roasted Pumpkin Seeds and Fennel

A light and nutritious salad with gluten-free millet, crunchy roasted pumpkin seeds, and fresh fennel. Perfect as a side dish or a light lunch.

• 20 minutes
• 1 serving
• Main course

• vegan
• vegetarian
• energy
• supports the nerves
• aids digestion

Ingredients

• 80 g Millet
• 20 piece Pumpkin seeds
• 100 g Fennel
• 100 g Tomatoes
• 150 g Cucumber
• 7.5 g Olive oil (extra virgin)
• 50 g Lemon
• 1.3 g Salt
• 0.5 g Pepper

Instructions

1. Cook millet according to package instructions and let it cool.
2. Lightly roast pumpkin seeds in a dry pan without fat until they become fragrant. Let cool.
3. Slice fennel into thin strips. Halve cherry tomatoes and dice cucumber.
4. In a salad bowl, mix cooked millet, fennel, cherry tomatoes, and cucumber.
5. For the dressing, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.
6. Sprinkle with roasted pumpkin seeds and serve immediately.

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