Fonio salad

Name: Fonio salad
Prep time: 25 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Cuisine: Sénégal
Ingredients: 160 g dry precooked fonio, prepared according to its packet; 300 ml drinking water initially, or the manufacturer’s amount; 250 g cucumber; 200 g cherry tomatoes; 150 g avocado flesh; 120 g cooked drained sweetcorn; 40 ml lemon juice; 20 ml olive oil; 10 g mustard; 10 g washed chopped parsley; ¼ tsp salt and pepper, adjusted to taste

🥑 Fluffy fonio, cucumber, tomatoes, sweetcorn and avocado with lemon dressing.

Ingredients

160 g dry precooked fonio, prepared according to its packet
300 ml drinking water initially, or the manufacturer’s amount
250 g cucumber
200 g cherry tomatoes
150 g avocado flesh
120 g cooked drained sweetcorn
40 ml lemon juice
20 ml olive oil
10 g mustard
10 g washed chopped parsley
¼ tsp salt and pepper, adjusted to taste

Preparation

Check the precooked fonio packet. For a product suitable for this ratio, boil 300 ml water, add 160 g fonio, cover and simmer about 5 minutes, then rest covered off the heat for 5 minutes. Follow the packet if its ratio or timing differs.

Fluff and spread in a clean shallow dish to cool quickly, about 20 minutes, then refrigerate if needed. Do not leave cooked cereal at room temperature for a long time.

Wash vegetables and parsley. Dice cucumber, halve tomatoes and drain corn. Cut avocado last and coat with a little of the measured lemon.

Whisk remaining lemon, mustard, oil, salt and pepper. Taste before adding more salt.

Fold cooled fonio, cucumber, tomatoes, corn and parsley together. Add dressing, then avocado last to keep the pieces intact.

Divide into four portions. Serve immediately or refrigerate covered until eating. Extend the 55-minute guide if the grains are still warm.