| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 120 |
g |
Millet; soaked overnight |
| 300 |
g |
Purple potatoes |
| 50 |
g |
Green beans; cooked |
| 100 |
g |
Yellow and red cherry tomatoes |
| 3 |
|
Hard boiled eggs; quartered |
| 20 |
g |
Black olives; halved |
| 2 |
|
Garlic cloves; crushed |
| 1 |
tb |
Superfine capers; drained |
| 120 |
g |
Jerusalem artichokes |
| 2 |
|
Shallots; finely chopped |
| 60 |
ml |
White wine vinegar |
| 125 |
ml |
Olive oil |
| 50 |
g |
Pine kernels; toasted |
| 2 |
tb |
Fresh oregano; chopped |
| 2 |
tb |
Fresh chives |
INSTRUCTIONS
DRESSING
Blend all the ingredients for the dressing in a bowl. Place millet in a
bowl, cover with boiling water and leave to stand for 10-15 minutes. Drain
and dry it.
Cook the purple potatoes, artichokes in separate boiling water, drain.
Combine all the ingredients in a bowl, pour over the dressing and mix well.
Serve garnished with fresh chives.
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