Stuffed mini cucumers with egg-millet salad
- 40g Meesters van De Halm millet flakes
- 8 mini cucumbers
- pinch of salt and pepper
- 250g egg/bacon salad
- Fresh dill
Put the millet into a fine sieve and rinse well with hot water.
While the millet is dripping, cut the cucumbers along the long side in half and remove the seeds with a teaspoon.
Mix the welled millet trough the egg-bacon salad.
Shred the fresh dill and add to the egg mixture. Add salt and pepper to taste, and fill the mini cucumbers with the stuffing. Snack time!