Seven Colours salad
4
Easy
20 minutes
30 minutes
"This salad incorporates all the fixings of a Sunday plate in one clever salad. The sweet, spicy, sour atchar dressing brings it all together and makes for a very homely taste – depending of course on where you call home. This salad can be a whole meal and is totally vegan, so it can feed just about anyone. It’s also a great side for a roast!" – Khanya Mzongwana
Ingredients
Method
- 180 g red sorghum
- 4 cups water
- 2 beetroot, peeled and diced
- 1 small butternut, peeled and diced
- 100 g mixed peppers, seeded and diced
- sea salt and freshly ground black pepper, to taste
- 5 T extra virgin olive oil
- 100 g fresh peas
- 100 g baby spinach
- 1 x 400 g can red kidney beans, drained and rinsed For the dressing, whisk:
- 4 T Woolworths hot vegetable atchar
- 3 T white wine vinegar
- 3 T extra virgin olive oil
- 1 T honey
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1 Bring the sorghum and water to the boil in a saucepan and cook for 30 minutes or until the sorghum is tender.
2 Preheat the oven to 180°C. Place the diced vegetables on a baking tray, season and drizzle with olive oil. Roast for 10 minutes or until cooked through and slightly caramelised.
3 Quickly blanch the peas and spinach. To serve, arrange the vegetables and remaining ingredients onto a serving platter. Serve with the dressing.
Photograph: Jan Ras
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