Sorghum summer salad

Sarah Graham
4 servings Prep: 1 hr

By Food24 November 16 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

For the salad:
1 c sorghum — grains
3 c water
pinch salt
To garnish:
200 g asparagus — trimmed
250 g strawberries
100 g feta cheese — or soft goat's milk cheese
1 Tbs fresh mint — torn
1 Tbs fresh basil — torn
for the dressing:
1/4 c fresh chillies — 573
2 Tbs lemon juice
1 tsp lemon — zest only
1 tsp Dijon mustard
1 tsp wholegrain mustard
1 Tbs fresh mint — chopped
Tap for ingredients
Tap for ingredients

Method:

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.