Sorghum summer salad

Sarah Graham
4 servings Prep: 1 hr
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With a citrussy mustard dressing.

By Food24 November 16 2016
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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
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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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