Ingredients

Method

• 180 g red sorghum
• 4 cups water
• 2 beetroot, peeled and diced
• 1 small butternut, peeled and diced
• 100 g mixed peppers, seeded and diced
• sea salt and freshly ground black pepper, to taste
• 5 T extra virgin olive oil
• 100 g fresh peas
• 100 g baby spinach
• 1 x 400 g can red kidney beans, drained and rinsed
For the dressing, whisk:
• 4 T Woolworths hot vegetable atchar
• 3 T white wine vinegar
• 3 T extra virgin olive oil
• 1 T honey
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1 Bring the sorghum and water to the boil in a saucepan and cook for 30 minutes or until the sorghum is tender.

2 Preheat the oven to 180°C. Place the diced vegetables on a baking tray, season and drizzle with olive oil. Roast for 10 minutes or until cooked through and slightly caramelised.

3 Quickly blanch the peas and spinach. To serve, arrange the vegetables and remaining ingredients onto a serving platter. Serve with the dressing.

Find more salad recipes.

Photograph: Jan Ras