Loaded sorghum salad
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- Zandile Finxa
- 4 to 6
- Easy
- 10 minutes, plus overnight soaking time
- 30-40 minutes
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 250 g sorghum, soaked overnight
- ½ cup sundried tomato pesto
- ½ large head broccoli, finely chopped
- 240 g sundried tomatoes
- 1 cup black and green olives, pitted and quartered
- 100 g plain feta
- ¼ cup red onion, diced
- 60 g salad onions, finely sliced
- sea salt and freshly ground black pepper, to taste
- micro herbs, to garnish
Cooking Instructions
1. Cook the sorghum for 30-40 minutes, or until soft with a bite.
2. Toss the cooked sorghum with the pesto until evenly coated.
3. Decant the sorghum onto a serving platter or bowl.
4. Top with the broccoli, sundried tomatoes, olives, feta and onion.
5. Season to taste and garnish with micro herbs.
Photography: Shavan
Videography: Romy Wilson
Recipe: Zandile Finxa
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