Millet salad with grilled vegetables

Millet salad with grilled vegetables

Total: 30 min. | Active: 20 min.
Nutritional value / person: 557 kcal
, Fat: 28 g
, Carbohydrate: 61 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g yellow millet
salted water, boiling

Charcoal/gas/electric grill

1 aubergine, cut in slices of 5 mm
1 red pepper, deseeded, cut into pieces
1 yellow pepper, deseeded, cut into pieces
2 tbsp olive oil
½ tsp salt


75 g pitted black olives, cut in half
2 tbsp liquid honey
2 tbsp olive oil
1 organic lemon, grated zest set aside, all of the juice
1 tsp paprika
1 tsp dried oregano
¼ tsp cinnamon
½ tsp salt
a little pepper

To serve

150 g plain greek yoghurt
1 spring onion, cut into rings
50 g smoked almonds, coarsely chopped
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How it's done

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Cook the millet in salted water over a medium heat for approx. 8 mins. Drain the millet and leave to cool.

Charcoal/gas/electric grill

Mix the aubergines, peppers and oil in a bowl, season with salt. Transfer the vegetables to a grill tray. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 8 mins., turning occasionally. Leave the vegetables to cool.


Combine the olives with all the other ingredients. Mix in the millet, serve with the vegetables.

To serve

Combine the yoghurt with the reserved lemon zest. Top the salad with the yoghurt, spring onions and smoked almonds.

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