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Firecracker pork with slaw

15 minutes

Butter bean and sorghum salad

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 50 minutes

Ingredients

200 g uncooked sorghum
olive oil, for frying
3 cloves garlic, thinly sliced
handful pitted dates, roughly chopped
1 x 400 g can butter beans in brine, drained and brine reserved
sea salt and freshly ground black pepper, to taste
1 T lemon juice
1 cup baby spinach
handful dill, chopped

Method

1. Soak the sorghum the day before and cook for 30 minutes, or until soft.

2. Heat the olive oil in a pan over a low heat, then add the garlic and cook until soft, making sure it doesn’t burn.

3. Add the dates and cook until softened, then add the butter beans and increase the heat slightly. Move the pan around, coating the butter beans and dates with olive oil, then season and remove from the heat. If it’s slightly dry, add some brine, a spoonful at a time.

4. Add the lemon juice and allow to cool. Once cooled, roughly chop the spinach and mix all the ingredients.

Find more salad recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Recipe: Mpho Phalane
Assistant: Clive Ofentse Ndou

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Ingredients

Method