Time: 1 hour.
Complexity: easily
Servings: 4

This vegetarian jarred dish features Middle Eastern meze classics: dolma, hummus, and cucumbers, topped with za'atar, a spice blend popular in Mediterranean countries. The base of the salad is millet, a favorite among many for its versatility. It can be porridge, puffed millet, or fluffy grain (as in this recipe). To save time, cook the millet ahead of time, let it cool, and store it in freezer bags for up to 1 month. This jarred salad makes a healthy snack for work.

Ingredients:

• 1 cup of millet, washed
• 2 tbsp. l. olive oil
• 1/3 cup Greek yogurt
• 1/3 cup hummus
• Juice of half a lemon + the remaining half cut into 4 pieces
• A few drops of hot sauce
• 1 large ripe tomato, finely chopped
• 1 small sweet green pepper, seeded and finely chopped
• 0.5 cup fresh parsley leaves, finely chopped
• 0.5 cups pickled beets, diced
• 8 dolma, cut into circles
• 2 cucumbers, diced
• 1 tbsp za'atar*
• 0.5 cup deep-fried onion
• Special equipment: 4 glass jars with a capacity of 450 ml each, wide-necked, with lids

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

millet groats, beet, cucumbers, sweet pepper, hummus, parsley, lemon, hot sauce

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Preparation:

Step 1
• Cook the millet:
  
  In a medium saucepan, bring 2 1/4 cups water to a boil over medium-high heat. Add the millet and 1 teaspoon of salt. Stir, cover, and reduce the heat to medium. Cook the millet until tender and all the water is absorbed, about 20 minutes. Remove from the heat and let sit, covered, for 15 minutes. Add olive oil and fluff the millet with a fork. Serve warm or at room temperature. The millet can be cooked up to 2 days ahead and reheated in the microwave before serving.
Step 2
• Make a yogurt and hummus dip:
  
  In a small bowl, combine yogurt, hummus, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and hot sauce.
  
  Make a tomato and pepper salad:
  
  In another small bowl, combine the tomatoes, pepper, parsley and a pinch of salt.
  
  Assemble the salad:
  
  Place four wide-mouth glass jars (450 ml each) on the table. Divide the beets evenly among the jars, then add the millet (press it down slightly to make room), dolma, tomato and pepper salad, cucumbers, and yogurt and hummus sauce in separate layers. Sprinkle each serving with za'atar. Pack the fried onions (about 2 tablespoons per salad serving) and a lemon wedge into separate small containers.
Step 3
• Just before serving, transfer the salad to a large bowl, add the fried onions, drizzle with lemon juice and toss to combine.
  
  Note *
  
  Za'atar (a Middle Eastern blend of thyme, marjoram, sumac, and sesame) can be found in specialty stores or even at your local market. It's like magic dust!

Votes: 1