Fonio millet salad

Ingredients for 2 people

170 g pre-cooked fonio millet

100 g canned sweet corn

100 g frozen young peas blanched

100 g carrots, diced

1 glassOnion pineapple sauce

 70 g cherry tomatoes, cut in half

2 tbsp olive oil

Salt,

preparation

1- Put 200 ml of water, a little olive oil and a pinch of salt in a saucepan. Bring water to a boil, add fonio millet to the boiling water, stir and cover. Take the pot off the stove and let it steep for 7 minutes.

2- Heat the olive oil in a pan, add the carrots and sauté for 2 minutes. Add the peas, corn and onion pineapple sauce and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.

3- Stir the fonio millet into the vegetable mixture. Mix everything for 3 minutes, garnish with cherry tomatoes and serve.