Rinse the millet with hot water and cook it in salted water until tender. Then let it cool a little so the salad stays light and fluffy.
Wash the cucumber, halve it lengthways and scrape out the watery seeds. Then cut it into thin half-moons.
Pick the mint leaves and chop them roughly. Squeeze the lime.
Whisk the lime juice, olive oil, maple syrup and salt into a smooth dressing. Taste and adjust.
Fold the cucumber, mint and dressing into the cooled millet. Mix gently so the grains stay fluffy.
Serve the vegan millet and cucumber salad lightly chilled or at room temperature. Before serving, freshen it up with a little more lime and mint if you like.
Good to know
A salad like this is just the thing when you want something fresh and simple. It tastes bright and zesty. On warm days in particular, it's just right.
Swaps
Millet → quinoa (also provides fibre and minerals); mint → parsley (brings vitamin K); lime → lemon (just as fresh, contains vitamin C); maple syrup → date syrup (slightly stronger flavour, unrefined)
Allergens
The recipe is vegan and naturally gluten-free, as long as the millet hasn't been contaminated with grains that contain gluten. It usually suits children well, and in pregnancy it's important to use fresh, thoroughly washed ingredients.
