|1 c||sorghum — grains|
|200 g||asparagus — trimmed|
|100 g||feta cheese — or soft goat's milk cheese|
|1 Tbs||fresh mint — torn|
|1 Tbs||fresh basil — torn|
|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|
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.