1 cup cooked millet
1/4 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 tsp sea salt
1/2 cucumber seeded and diced
2 celery stalks diced
2 carrots shredded
2 scallions thinly sliced
handful of chopped fresh parsley
handful of chopped fresh mint
(Cook 1/2 cup millet to 1 cup of water in saucepan and cook until all liquid is absorbed approx. 15 minutes)
Cool millet and place in large bowl. Whisk olive oil, sea salt and lemon juice in a small bowl. Add remaining ingredients to millet and drizzle with dressing.
A great addition to a summer barbeque