Seven Colours salad

Seven Colours salad

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  • 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


  • 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

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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