Salad with Japanese Millet Grits

Ingredients:

• Tomatoes, 100 g
• Cucumbers, 50 g
• Radishes, 30 g
• Basil, 5 g
• Mint, 5 g
• Romaine or iceberg lettuce, 2 pcs
• Japanese Millet Grits, 60 g
• Water, 100 g
• Natural apple vinegar, 5 ml
• Garlic clove, 1 pc
• Linseed oil, 20 g
• Salt to taste

Preparing:

• Cooking of Japanese Millet Grits. Boil the grits with boiling water, keep it for a few minutes and drain the water. Repeat 3 times. Boil the water, pour the grits and boil about 5 minutes, leave it closed to swell. Mix it up. Can be rinsed with cold water. Prepared grits should not be overcooked.
• Cut the tomatoes and cucumbers into cubes. Cut the radishes into thin slices.
• Crush the clove of garlic in a mortar with salt, mix with linseed oil and apple vinegar. Let the sauce sit for about 10 minutes.
• Chop the basil and mint.
• Mix everything in a salad bowl and pour the dressing over it.
• Arrange the salad on romaine (iceberg) lettuce leaves and serve.

Thanks our colleague Yuliia Kukhlii for the recipe.