Create the best salad to accompany your holiday lunch spread with this Mediterranean sorghum salad recipe from Kushinda Caterers and Training Academy owner Chef Nonhlanhla Manganye.
Serves: 4
Prep time: 15 minutes
Cook time: 40 to 55 minutes
Ingredients
1 cup boiled sorghum
150g feta cheese
100g cherry tomatoes
100g black kalamata olives
1 tablespoon of vegetable seasoning
Half a stick of cucumber
Half red onion
Half red pepper
Half yellow pepper
Half green pepper
A handful of chopped coriander
For the dressing
1/4 cup vinegar
125ml olive oil
2tbls honey
1 teaspoon of whole grain mustard
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Method
Sorghum Prep:
Soak sorghum for 6 to 8 hours (this is optional)
1. Bring sorghum to a boil in water or your preferred stock. In this recipe we used water.
2. Use one cup of sorghum to three cups of water. Bring to a boil, reduce to a simmer and let cook for approximately 40-55 minutes or until the sorghum is tender.
3. Rinse your peppers, cucumber and cherry tomatoes thoroughly.
4. Chop all your peppers, onion and cucumber into small to medium cubes.
5. Cut the cherry tomatoes into halves.
6. In a bowl mixing bowl, toss chopped peppers, cherry tomatoes, olives and the boiled sorghum. Sprinkle over with vegetable seasoning and mix well.
7. In a separate bowl prepare your dressing by mixing the honey, mustard, vinegar and olive oil.
8. Mix briskly till mixture slightly thickens and turns a white-ish pale colour
9. Pour the dressing over the pre mixed ingredients and toss until mixed well
10. In a beautiful salad bowl place the mixed salad into a heap. Garnish with the feta and top off with a handful of fresh coriander.
