Starters & Light meals

Sorghum-and-beetroot haddocks salad

Name: Sorghum-and-beetroot haddocks salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings
Cuisine: Starters & Light meals
Ingredients: Woolworths red sorghum 250g,baby beetroot, washed and peeled 650g,olive oil, for drizzling ,Woolworths lightly smoked haddock 300g,milk, for poaching ,sea salt and freshly ground black pepper, to taste ,watercress packets 2 x 40g,green apples, cut into matchsticks 2,For the dressing, whisk: ,crème fraîche 250g,lime, zested and juiced 1,parsley, finely chopped 10g,dill, finely chopped 10g

By Brita Du Plessis

Serves 5

Difficulty Easy

Prep Time 20 minutes

cooking Time 40 minutes

“The nuttiness of sorghum is a perfect match for earthy beetroot and smoky haddock.”- Brita Du Plessis

Wine/Spirit Pairing

Laibach Ladybird Red Blend

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Ingredients

Method

250 g Woolworths red sorghum
650 g baby beetroot, washed and peeled
olive oil, for drizzling
300 g Woolworths lightly smoked haddock
milk, for poaching
sea salt and freshly ground black pepper, to taste
2 x 40 g watercress packets
2 green apples, cut into matchsticks

For the dressing, whisk:

250 g crème fraîche
1 lime, zested and juiced
10 g parsley, finely chopped
10 g dill, finely chopped

Method

Ingredients

1. Cook the sorghum according to package instructions and set aside. Place the beetroot on a lined baking tray and drizzle with olive oil. Roast for 40 minutes at 180°C.

2. Place the haddock in a shallow pan, half cover with milk and season. Bring to a gentle simmer and poach for 4–6 minutes. Tear into large pieces.

3. Arrange the watercress on a platter and add the beetroot, haddock and apple. Dollop with the dressing and serve.

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Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl