1 In a pot, bring 175 ml (approximately 3/4 cup) water to a boil. Stir in millet. Reduce heat, cover, and simmer over low heat, stirring occasionally, until millet has absorbed most of water, about 7 minutes. Remove from heat. Let stand, covered, until millet is tender and fluffy, about 12 minutes more. Transfer to a bowl, season with salt and let cool.
2 Meanwhile, rinse cucumber, wipe dry, halve lengthwise and scrape out seeds with a spoon. Finely chop cucumber.
3 Rinse parsley and mint, shake dry, pluck leaves and finely chop.
4 Rinse tomatoes, wipe dry, remove seeds and core and finely chop tomatoes. Squeeze juice from lemon.
5 Add vegetables and herbs along with olive oil and lemon juice to the bowl. Season with salt and pepper and serve immediately.