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Cucumber Salad

Salad of cucumber, papaya and tomato with mint, basil, seeds and millet

SERVES //  2  PREP TIME //  15MINS

COOK //  5MINS  TOTAL TIME //  20MINS 


INGREDIENTS:

  • 2 medium cucumbers peeled and sliced a quarter inch thick
  • 1 cup papaya peeled and cut to bite size pieces
  • 2 large ripe tomatoes washed and cut same size as the rest
  • 1Tb red wine vinegar
  • 5 fresh leaves each of mint and basil washed and dried
  • 1Tb roasted sesame seeds
  • 1Tb roasted sunflower seeds
  • 1/2 cup dried millet
  • 1/2 cup feta
  • 3Tb olive oil
  • 1 lemon
  • 2tsp light agave nectar
  • 2tsp soy sauce
  • Salt and pepper to taste

STEPS:

  1. Place the cucumber, papaya, and tomato in a deep bowl and add some salt and the vinegar. Let it sit while you cook the millet. Place the millet in a small pot and toast dry on medium heat to bring out nutty taste and turns a light brown color, about 3min. Add 1 cup of water and bring to a boil. Cook until the millet expands about 15min
  2. Millet should resemble the look of quinoa. Drain and set aside.
  3. Take out cucumber mix with spoon and place on a shallow plate. Once cool, sprinkle the millet over the salad by breaking it with fingers. Add the seeds and rip the fresh herbs over the salad.
  4. In a small bowl, mix the olive oil, soy, agave, lemon and salt and pepper to taste. Drizzle over the salad and enjoy!

Note: Millet has a high content of nutrients, high in b vitamins and zinc. Also very high in protein containing 11g per 100g serving. This makes this recipe great for vegetarians

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Recipe by Sergio Perera. You can find more of Sergio's recipes in the Lifestyle Guide, click - here.

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