Rainbow Millet Salad

This salad is a great combination of grain and vegetables. The dressing is light and the feta fritters are absolutely amazing! And when you arrange all the ingredients on a plate, the vivacity of colours is screaming 'Eat me now!'
The recipe comes from Jamie Oliver's book Save with Jamie. However, I have slightly modified it by using millet instead of couscous and leaving out the pitta bread.

Ingredients:

• 1 cup of cooked millet
• 1/2 a cucumber
• 1 onion
• 1 large carrot
• 100g cooked beetroot
• 100g feta cheese
• 1 large egg (I used two small)
• 3 heaped tablespoons buckwheat flour
• a pinch of baking powder
• 1 heaped tablespoon sesame seeds
• runny honey
• 2 tablespoons red wine vinegar
• 4 tablespoons of extra virgin olive oil
• 1 teaspoon dried oregano

Preparation:

1. First cook the millet. Wash the grain well under running cold water and place in a pot. Cover with water and cook. The proportion is 1 to 2,5; I usually cook 1 cup of millet in 2,5 cups of water. ( I will always find a way to use the leftover  millet).
2. Meanwhile, grate the cucumber. Then, peel and grate the onion, carrot and beetroot.
3. Prepare the feta fritters. Mash the feta in a bowl and add the egg, buckwheat flour and baking powder. Combine all the ingredients together. Place a frying pan on a medium heat, add some ghee butter and use a teaspoon to dot the mixture.
4. Fry the fritters until lightly golden on one side, turn over and and scatter over some seame seeds. Drizzle with honey and when golden turn them around again. Again, scatter over some sesame seeds and drizzle over some runny honey. Cook until golden and sticky.
5. In a bowl, mix the vinegar, extra virgin olive oil and oregano. Season with a  pinch of salt and pepper.
6. Arrange the salad on a plate. Place the millet in the middle and put the grated vegetables and fritters around. 
7. Drizzle over the dressing, serve and enjoy!