Sorghum summer salad


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Ingredients 17
Servings 1
Minutes 1 hour

Ingredients

Serving Change
  • For the Salad:
  • 1
    c
    whole sorghum grains
  • 3
    c
    water
  • pinch
    salt
  • To Garnish:
  • 200
    g
    fresh asparagus spears, trimmed
  • 250
    g
    fresh strawberries
  • 100
    g
    feta or soft goats cheese
  • 1
    Tbs
    roughly torn fresh mint
  • 1
    Tbs
    roughly torn fresh basil
  • For the dressing:
  • 1/4
    c
    olive oil
  • 2
    Tbs
    lemon juice
  • 1
    tsp
    lemon zest
  • 1
    tsp
    Dijon mustard
  • 1
    tsp
    whole grain mustard
  • 1
    Tbs
    chopped fresh mint
 

Method

1 hour
 

Add the sorghum, water and salt to a large saucepan and bring to a boil, then leave to simmer for 50 minutes, or until the grains are tender and cooked through. Add a little extra water along the way if necessary. 

Shave the asparagus spears length ways using a vegetable peeler, and add them to the sorghum for the last minute of cooking, then drain any excess water and tip the grains out onto a pretty serving platter.

Roughly chop the strawberries and add them to the salad, along with the herbs and cheese.

Mix the dressing together and pour over the salad just before serving. 


Reprinted with permission of Sarah Graham.  To see more click here


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Read more on: sorghum  |  food24  |  salads  |  grains  |  healthy recipes  |  recipes
 

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