Sorghum-and-beetroot haddocks salad

Sorghum-and-beetroot haddocks salad

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  • 5
  • Easy
  • Health conscious wheat and gluten free
  • 20 minutes
  • 40 minutes
  • Laibach Ladybird Red Blend

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


  • 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.

Find more salad recipes here 

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

Brita Du Plessis Recipe by: Brita Du Plessis
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