Ingredients

Method

• 125 g sorghum, cooked
• 1 cup vegetable stock, heated
• sea salt and freshly ground black pepper, to taste
• 1⁄2 cup extra virgin olive oil
• 2 lemons, juiced
• 30 g parsley, finely chopped
• 30 g mint, finely chopped
• 100 g Woolworths exotic tomatoes, finely diced
• 150 g cucumber, finely diced
• 100 g mangetout, diagonally sliced
• For the bambara nut hummus:
• 200 g bambara nuts, cooked
• 1⁄2 cup Woolworths tahini
• 4 T water
• 3 cloves garlic
• 1 t ground cumin
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Place the sorghum in a bowl and pour over the stock. Season to taste and allow to stand, covered, for 30 minutes.

2. Drain off the excess liquid, then add half the olive oil and the juice of 1 lemon. Add the remaining ingredients and mix until well combined. Season to taste.

3. To make the hummus, place the bambara nuts, tahini, remaining lemon juice and olive oil, water, garlic, cumin and seasoning in a blender. Blend until smooth and creamy. Adjust the water according to desired thickness. Serve with the sorghum tabbouleh.

Find more salad recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi