Full bloom arugula salad with millet, red currants, and nasturtiums recipe

Ingredients

• ½ cup (100 g) millet, soaked if possible
• Fine sea salt
• ¼ cup (35 g) raw pistachios
• 1½ tablespoons cold-pressed olive oil
• 1½ tablespoons white balsamic vinegar
• 2 cups (50 g) arugula
• Handful of fresh mint leaves, chopped
• 1 cup (130 g) fresh red currants
• 8 to 10 nasturtium flowers (arugula flowers are also delicious in this salad)

1. Wash the millet well and put it in a dry saucepan. Toast the millet over medium heat for about 5 minutes, until it becomes fragrant. Add 1 cup / 225 ml water and a couple pinches of sea salt. Bring to a boil, reduce the heat, and cover with a tight-fitting lid. Simmer until the millet is tender, 15 to 20 minutes, depending on your soaking time, if any. If the water is absorbed before the millet is fully cooked, add a little more as needed. Remove from the heat, let cool, covered, for 5 minutes, and then fluff with a fork. Put the millet in a large bowl and set it aside to cool completely.
2. In a dry skillet over medium heat, lightly toast the pistachios until fragrant, about 5 minutes. Remove from the heat and roughly chop.
3. Whisk the olive oil, vinegar, and a pinch of sea salt together in a small bowl, and pour half of this dressing over the millet.
4. Put the arugula in a large bowl, and toss in the mint, pistachios, and currants. Pour the remaining dressing over, and fold gently to coat. Add the millet and fold. Pull petals off some of the nasturtium flowers, leaving a few whole, and add both to the salad. Serve.