Millet Salad with Vegetables I

Rinse millet and bring to a boil with the water and a pinch of salt, simmer on low heat for 2 minutes, then cover and swell for 30-35 with the lid closed.

Boil the sauce (put it in a suitable bowl and stir well) and marinate the washed and cut vegetables in it for half an hour.

Briefly toss the millet under cold water and mix with the vegetables marinated in the vinaigrette.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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