Peel and halve the onion and cut into strips.

Steam the onions in a saucepan with 1 tablespoon of oil until translucent.

Add millet and curry and cook while stirring.

Pour in 250 ml of water, add salt and cook the millet according to the instructions on the packet.

Finely slice or slice the radishes.

Mix with salt, sugar and vinegar in a bowl and let steep for 5 minutes.

Wash and quarter the tomatoes.

Sort the spinach, wash and drain well.

Halve and core the avocado, remove the pulp from the peel and cut into thin slices.

Mix the tomatoes and spinach separately with 1 tablespoon each of oil, a little salt and pepper.

Loosen the millet a little with a fork and arrange in two bowls.

Arrange the spinach, tomatoes and drained radishes in groups.

Place one half of the avocado on top in a fan shape, season with salt and pepper.

Spread the yoghurt in dots on both bowls.