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Loaded sorghum salad

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Loaded sorghum salad

30-40 minutes

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Loaded sorghum salad

By Zandile Finxa

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 30-40 minutes

Ingredients

250 g sorghum, soaked overnight
½ cup sundried tomato pesto
½ large head broccoli, finely chopped
240 g sundried tomatoes
1 cup black and green olives, pitted and quartered
100 g plain feta
¼ cup red onion, diced
60 g salad onions, finely sliced
sea salt and freshly ground black pepper, to taste
micro herbs, to garnish

Method

1. Cook the sorghum for 30-40 minutes, or until soft with a bite.

2. Toss the cooked sorghum with the pesto until evenly coated.

3. Decant the sorghum onto a serving platter or bowl.

4. Top with the broccoli, sundried tomatoes, olives, feta and onion.

5. Season to taste and garnish with micro herbs.

Photography: Shavan
Videography: Romy Wilson
Recipe: Zandile Finxa

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