Sorghum salad with spinach
6 to 8 as a side
Easy
20 minutes, plus overnight soaking time
55 minutes“Sorghum was the very first food I ever ate, and it’s still woven into my life today – I eat it at least four to five times a week. It feels like home, grounding me in memory and nourishing me. For Christmas, I love bringing it to the table in this salad, complete with a scattering of crispy onions for festive crunch.” – Mpho Phalane
Ingredients
Method
- 180 g white sorghum
- 180 g red sorghum
- 1 medium red onion, thinly sliced
- 60 g flour
- ½ t salt
- vegetable oil, for shallow-frying
- 150 g baby spinach (roughly 4 cups, washed and dried) For the fresh herb dressing, mix:
- ½ cup packed fresh parsley leaves
- ¼ cup fresh mint leaves (optional)
- 2 spring onions (or ½ small shallot), roughly chopped
- 1 garlic clove
- ½ cup olive oil (or neutral cold-pressed oil)
- 3 T lemon juice (or a mix of lemon and lime)
- 1 T apple cider vinegar
- 1 t honey
- sea salt and freshly ground black pepper, to taste To garnish (optional):
- fresh coriander or parsley, chopped
- toasted pumpkin or sunflower seeds
- smoked paprika
Method
Ingredients
1. Soak the sorghum in separate bowls overnight, then rinse separately.
2. Cook the sorghum separately in boiling salted water (about 3:1 water-to-grain ratio) until tender but still chewy, 45–55 minutes. Drain and cool, then toss together in a large bowl.
3. Toss the onion in the flour and salt. Heat the oil in a pan, then shallow-fry the onionn until golden and crispy. Remove and drain on kitchen paper.
4. In a large bowl, toss the cooled sorghum with the spinach and dressing until lightly coated.
5. Taste and adjust the seasoning. Top with the crispy onions just before serving so they stay crunchy. Garnish with herbs or seeds if desired.
Production: Khanya Mzongwana
Photographer: Marijke Willems
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