Recipes for starters & light meals

Cheese recipes

Umphokoqo namasi (crumbly pap and amasi)

35 minutes

Cheese recipes

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

20 minutes

Fish recipes

Sorghum-and-beetroot haddocks salad

40 minutes

Bread recipes

Carrot fritters with yoghurt dip

15 minutes

Berry recipes

Kombucha-beetroot and strawberry salad

Salad recipes

Sorghum tabbouleh

15 minutes

Sorghum tabbouleh

Serves 10 to 12

Difficulty Easy

Prep Time 1 hour

Cooking Time 15 minutes

Ingredients

125 g sorghum, cooked
1 cup vegetable stock, heated
sea salt and freshly ground black pepper, to taste
1⁄2 cup extra virgin olive oil
2 lemons, juiced
30 g parsley, finely chopped
30 g mint, finely chopped
100 g Woolworths exotic tomatoes, finely diced
150 g cucumber, finely diced
100 g mangetout, diagonally sliced

For the bambara nut hummus:

200 g bambara nuts, cooked
1⁄2 cup Woolworths tahini
4 T water
3 cloves garlic
1 t ground cumin
sea salt and freshly ground black pepper, to taste

Method

1. Place the sorghum in a bowl and pour over the stock. Season to taste and allow to stand, covered, for 30 minutes.

2. Drain off the excess liquid, then add half the olive oil and the juice of 1 lemon. Add the remaining ingredients and mix until well combined. Season to taste.

3. To make the hummus, place the bambara nuts, tahini, remaining lemon juice and olive oil, water, garlic, cumin and seasoning in a blender. Blend until smooth and creamy. Adjust the water according to desired thickness. Serve with the sorghum tabbouleh.

Find more salad recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

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Sorghum tabbouleh

Sorghum tabbouleh

Ingredients

Method