Ingredients

For two servings:

• 1 large cucumber
• 125 g millet
• 250–300 ml vegetable stock
• 200 g cottage cheese (lactose-free Bio Cottage from Züger Frischkäse)
• 2–3 tbsp olive oil
• 1 handful of fresh chives
• 1 tbsp low-histamine vinegar (apple cider vinegar, verjuice)
• Alternatively, use fresh lemon juice, depending on preference

How it’s done

Rinse the millet thoroughly in a sieve until the water runs clear. Add it to a pan with 250–300 ml vegetable stock and bring to the boil. Then turn down the heat and leave to simmer for about 10 minutes (according to packet instructions). Pour the cooked millet on to a large plate or baking tray so that it cools quickly. Peel the cucumber, remove the seeds and cut into small chunks. Wash the chives and cut into small strips. Mix the cooled millet with the olive oil, then add the remaining ingredients and salt to taste.