Recipes for starters & light meals

Air-fryer recipes

Air-fryer wraps

4–6 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Beans recipes

Caesar butter beans on toast

Air-fryer recipes

Vienna bites

8–10 minutes

Cheese recipes

Braised morogo blue cheese toastie

30 minutes

Cheese recipes

Stone fruit burrata salad

20 minutes

Air-fryer recipes

Harissa-roasted cauliflower with white bean purée

40 minutes

Apple recipes

Apple pie-inspired overnight oats

8–10 minutes

Egg recipes

Baby marrow-and-ham slices

25 minutes

Breakfast recipes

Turmeric scramble eggs with tomato

20 minutes

Beans recipes

Spiced black-eyed pea fritters

15 minutes

Grain recipes

Sorghum salad with spinach

55 minutes

Sorghum salad with spinach

Serves 6 to 8 as a side

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 55 minutes

Ingredients

180 g white sorghum
180 g red sorghum
1 medium red onion, thinly sliced
60 g flour
½ t salt
vegetable oil, for shallow-frying
150 g baby spinach (roughly 4 cups, washed and dried)

For the fresh herb dressing, mix:

½ cup packed fresh parsley leaves
¼ cup fresh mint leaves (optional)
2 spring onions (or ½ small shallot), roughly chopped
1 garlic clove
½ cup olive oil (or neutral cold-pressed oil)
3 T lemon juice (or a mix of lemon and lime)
1 T apple cider vinegar
1 t honey
sea salt and freshly ground black pepper, to taste

To garnish (optional):

fresh coriander or parsley, chopped
toasted pumpkin or sunflower seeds
smoked paprika

Method

1. Soak the sorghum in separate bowls overnight, then rinse separately.

2. Cook the sorghum separately in boiling salted water (about 3:1 water-to-grain ratio) until tender but still chewy, 45–55 minutes. Drain and cool, then toss together in a large bowl.

3. Toss the onion in the flour and salt. Heat the oil in a pan, then shallow-fry the onionn until golden and crispy. Remove and drain on kitchen paper.

4. In a large bowl, toss the cooled sorghum with the spinach and dressing until lightly coated.

5. Taste and adjust the seasoning. Top with the crispy onions just before serving so they stay crunchy. Garnish with herbs or seeds if desired.

Find more salad recipes here

Production: Khanya Mzongwana
Photographer: Marijke Willems

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Air-fryer wraps

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Vienna bites

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Stone fruit burrata salad

Harissa-roasted cauliflower with white bean purée

Apple pie-inspired overnight oats

Baby marrow-and-ham slices

Turmeric scramble eggs with tomato

Spiced black-eyed pea fritters

Sorghum salad with spinach

Sorghum salad with spinach

Ingredients

Method