Butter bean and sorghum salad

Butter bean and sorghum salad

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  • 6 to 8
  • Easy
  • Plant-Based wheat and gluten free
  • 10 minutes, plus overnight soaking time
  • 50 minutes
  • Ken Forrester Grenache

“Moreish! Sweet, tart, salty, fresh. Each bite is a surprise in the mouth.” – Mpho Phalane


  • 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

Cooking Instructions

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

Mpho Phalane Recipe by: Mpho Phalane
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Mpho Phalane is the Founder and Head Foodie of Food I love you, a experiential catering company that offers fresh, one of a kind creative culinary experiences.

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