Japanese Tabbouleh with Mixed Grains

• 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa)
• 50 grams Canned sweet corn (without brine)
• 1 medium Tomato (cut into 7 to 8 mm cubes)
• 1 Cucumber (cut into 7 to 8 mm cubes)
• 1 Aubergine (cut into 7 to 8mm cubes)
• 1 tbsp Olive oil
• 3 Shiso leaves (chopped)
• 1 Myoga (chopped, optional)
• 2 tbsp Chopped green onion (or chopped onion)
• 1 Herb salt (or plain salt)
• 1 dash Black pepper
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 1 tsp Usukuchi soy sauce
• 1/2 tsp Honey

1. Put plenty of water in a small sauce pan (about two or three times as much as the mixed grain) and add the millet.
2. Bring to a boil over medium heat and reduce the heat to low.
3. Cook for about 5 minutes and then strain in a colander.
4. Soak the diced aubergine in water to remove its bitterness.
5. Strain well in a colander and fry in a frying pan over a medium heat.
6. Add the ingredients and turn off the heat.
7. Leave to cool.
8. Cut the vegetables into 7 to 8 mm cubes (reserve some for garnishing) and put them into a storage container with the millet from Step 1 and the aubergine from Step 2, as well as the sweet corn.
9. Add the seasonings to Step 3 and mix well.
10. Chill in the fridge.
11. Place a cake ring on a serving plate and spoon the salad mixture.
12. Press gently.

millet, sweet corn, tomato, cucumber, aubergine, olive oil, green onion, salt, black pepper, lemon juice, olive oil, soy sauce, honey

Taken from cookpad.com/us/recipes/153373-japanese-tabbouleh-with-mixed-grains (may not work)