Brinjal recipes

Fried brinjal pomegranate pickles

20 minutes

Root vegetable

Fondant sweet potatoes with curried XO sauce

45 minutes

Salad recipes

Fennel, cucumber and grape salad

Citrus recipes

Dill-pickled oranges

Cherry recipes

Cherry pistachio salsa salad

Braai recipes

Charred sprouting broccoli with burrata

15 minutes

Preserves and

Baywatch rose pickles

Braai recipes

Activated charcoal x Lowerland roosterkoek

20–25 minutes

Atchar recipes

Butter beans with confit tomatoes

1 hour

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

3 of 75

Sorghum salad with spinach

By Mpho Phalane

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

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Fried brinjal pomegranate pickles

Fondant sweet potatoes with curried XO sauce

Fennel, cucumber and grape salad

Dill-pickled oranges

Cherry pistachio salsa salad

Charred sprouting broccoli with burrata

Baywatch rose pickles

Activated charcoal x Lowerland roosterkoek

Butter beans with confit tomatoes

Turmeric scramble eggs with tomato

Spiced black-eyed pea fritters

Sorghum salad with spinach

Sorghum salad with spinach

Ingredients

Method