Loaded sorghum salad

Loaded sorghum salad

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  • 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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Zandile Finxa Recipe by: Zandile Finxa
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Zandile Finxa is a Food XX Women In Food Award Winner 2022, product developer, and chef who's committed to the #sorghumagenda. Follow them on Instagram @queen_finxa for plant-based show-stoppers!

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