Too hot to cook? Here’s a salad from Lebanon that is super easy and super tasty. The original recipe asks for bulgur as the grain. Feel free to substitute if you can tolerate wheat. You can also use quinoa if you’d like. Ours uses millet.
Yield: 7 cups
Ingredients
A bunch of flat leaf parsley
5 scallions or ½ an onion
2 beefsteak tomatoes
Salt
Pinch of zaatar spice mix
¼ cup millet
½ cup water
1 tbsp olive oil
Directions
Chop the parsley as fine as possible and sprinkle with 1 tsp salt. Massage the salt into the leaves, and allow the leaves to soften. Chop the scallions or onion, again as fine as possible. Grate the tomatoes.
Warm the olive oil in a pot with the heat at medium, and add the millet, stirring to coat. Continue stirring. Once the millet starts to brown, add the water, cover and turn the heat to low. Leave for about 10 minutes, and when all water is absorbed, uncover to cool.
Once the millet cools, mix in with the parsley (no need to rinse), scallions and tomatoes. Add a pinch of zaatar spice mix. Allow 10 minutes for the flavors to integrate. Enjoy!!
**Note - Feel free to use more millet if you’d like a more substantial salad
