Recipes

For the millet

80 g millet

40 g dried tomatoes in oil

1 tbsp of the tomato oil

1/2 tsp dried oregano

1/2 tsp sweet paprika powder

2 tbsp sunflower seeds

Salt, pepper from the mill

For the yogurt dressing

250 g natural yoghurt

1 tbsp olive oil

1 tbsp mayonnaise

2 tbsp lemon juice

1 tsp chopped dill

Salt, ground pepper

For the layered salad

230 g carrot

1/2 cucumber

250 g cooked chickpeas

100 g feta

3 handfuls of rocket

80 g Black Forest ham

2 soft-boiled eggs

Wash the millet in hot water and boil in a pan with twice the amount of salted water for 5 minutes. Remove from the heat, cover and leave to soak for 30 minutes.

Drain the tomatoes, reserving some of the oil, and cut into small pieces. Toast the sunflower seeds in a pan without oil. Stir into the millet with the tomatoes, oregano, paprika powder and oil and season with salt and pepper.

Mix the ingredients for the dressing together and divide between three glasses.

Thinly slice the carrots, cut the cucumber into thin strips and crumble the feta. Divide the carrots between the glasses, followed by the millet and chickpeas. Arrange the cucumber on top, scatter the feta over it and finally the rocket. Garnish with half an egg and Black Forest ham.

Photo credit: Protective association of Black Forest ham producers