for 4 people

Millet

200 g	yellow millet
	salted water, boiling

Dressing

3 tbsp	lemon juice
3 tbsp	olive oil
3 tbsp	sweet chilli sauce
¼ tsp	salt

Tofu

1 tbsp	olive oil
250 g	tofu, cut into approx. 2 cm cubes
¼ tsp	salt
a little	pepper

Salad

250 g	mini cucumbers, cut lengthwise into thin slices
2	nectarines, cut into wedges
200 g	different coloured cherry tomatoes, cut in half
½ bunch	flat-leaf parsley, finely chopped

How it's done

Millet

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

Dressing

Whisk the lemon juice, oil, sweet chilli sauce and salt in a small bowl.

Tofu

Heat the oil in a non-stick frying pan. Add the tofu, fry for approx. 5 mins. all over, season.

Salad

Serve the millet and tofu on a platter with all the other ingredients. Drizzle the dressing on top.

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