Recipe - Purple Potato Artichoke And Millet Salad

120 g Millet; soaked overnight
300 g Purple potatoes
50 g Green beans; cooked
100 g Yellow and red cherry
tomatoes
3 Hard boiled eggs; quartered
20 g Black olives; halved
2 Garlic cloves; crushed
1 tablespoon Superfine capers; drained
120 g Jerusalem artichokes
2 Shallots; finely chopped

DRESSING
60 ml White wine vinegar
125 ml Olive oil
50 g Pine kernels; toasted
2 tablespoon Fresh oregano; chopped
2 tablespoon Fresh chives

Blend all the ingredients for the dressing in a bowl. Place millet in a
bowl, cover with boiling water and leave to stand for 1015 minutes. Drain
and dry it.

Cook the purple potatoes, artichokes in separate boiling water, drain.

Combine all the ingredients in a bowl, pour over the dressing and mix well.
Serve garnished with fresh chives.

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