Sorghum-and-beetroot haddocks salad
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- Brita Du Plessis
- 5
- Easy
- Health conscious wheat and gluten free
- 20 minutes
- 40 minutes
- Laibach Ladybird Red Blend
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
“The nuttiness of sorghum is a perfect match for earthy beetroot and smoky haddock.”- Brita Du Plessis
Ingredients
- 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
Cooking Instructions
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.
Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl
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