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This bright and versatile salad goes very well with lamb, chicken or fish. Millet is best eaten warm and on the day of cooking
Serves 4 as a side dish or light lunch
200g millet 4 tbsp extra virgin olive oil, plus extra to serve Half a cucumber, peeled, deseeded and very finely diced 1 large bunch parsley, finely chopped 1 large bunch mint, finely chopped Juice of 1 lemon 1 small red onion, finely chopped 4 tomatoes, deseeded and finely diced 2 tbsp chopped pistachios 1⁄2 tsp ground allspice 500g mixed heirloom tomatoes, halved or quartered according to size, to serve
Step 1) Put the millet in a large saucepan and toast for 4-5 minutes, stirring, until the grains are golden.
Step 2) Add 420ml water to the pan and bring to the boil.
Step 3) Add 2 tablespoons of the olive oil and a large pinch of salt, reduce the heat to low and cover the pan. Simmer gently for 15 minutes without disturbing, then turn off the heat and leave for 10 minutes more before fluffing with a fork.
Step 4) Stir the cucumber, herbs, lemon juice, onion, diced tomatoes, pistachios, allspice and remaining olive oil into the warm millet. Season generously and serve with the heirloom tomatoes and a drizzle of oil.