Seven Colours salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"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

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

Cooking Instructions

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.

Find more salad recipes.

Photograph: Jan Ras