Gluten-free /vegan grapefruit and avocado millet tabbouleh



  • 400g millet
  • olive oil
  • 2ea.lemon juices
  • 1ea.grapefruit juice
  • onions, minced
  • 5ea. Tomatoes, concasse
  • 50g parsley, chopped
  • 10g cilantro, chopped
  • 1ea. Cucumbers, small dice
  • 1ea. Red bell pepper small dice
  • 1ea. Grapefruit segments
  • 1ea. Ripe avocado
  • Sumac TT
  • Salt TT
  • Pepper TT


Place millet in a medium saucepan (1 volume of Millet for 2 volumes of water) Bring to a boil and simmer for 25-30 minutes. Cool.

Segment your grapefruit and squeeze the leftovers juice in a cup. Squeeze the lemons.

Once cooled down the millet add the olive oil, the juices, salt, pepper and sumac.

Dice the tomatoes, cucumber, bell pepper, mince the onion, chop the herbs and tossed everything with the millet previously seasoned.

Let it marinade 1h.

Plate the tabbouleh into a cookie cutter with the grapefruit segments and avocado on the top

Emulsify some of the grapefruit juice and extra virgin olive oil salt and pepper to make a dressing and decorate your plate.