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