Sunday Kos Sorghum Salad
A bowl full of color, crunch, and calm.
Recipe By Zandile Finxa
Serves: 4 to 6
Preparation: 10 minutes, plus overnight soaking time
Cooking: 25-30 minutes
Ingredients:
- 1 cup (250g) sorghum, soaked overnight, cooked
- Butternut, small cubes
- Beetroot, small cubes
- Cherry tomatoes
- Red cabbage, finely chopped
- Cauliflower, chopped
- Broccoli, chopped
- Olive oil, to drizzle
- 400g Chickpeas in Brine, drained
- 350g Woolworths Chakalaka, fresh
- 1 T Turmeric
- 1 T Smoked Chilli Flakes
- sea salt and freshly ground black pepper, to taste
- micro herbs, to garnish
How To Make Sunday Kos Sorghum Salad
- Cook the pre-soaked sorghum for 30-40 minutes, or until soft with a bite.
- Pre-heat oven to 200°C.
- On one roasting tray, in individual rows, place your butternut, beetroot, tomatoes, cabbage, cauliflower and broccoli.
- Drizzle with olive oil and season to taste with sea salt and freshly ground black pepper.
- Top the cauliflower with turmeric. Bake in the oven for 20-30 minutes, turning halfway in the bake to ensure even cooking.
- In a pan over medium-high heat, add 2 T olive oil.
- Add the drained chickpeas, brown slightly, and add in the chakalaka and sorghum.
- Mix and allow to warm through before setting aside.
- To serve: In a deep salad bowl, spoon the chakalaka sorghum. To the bowl, add the butternut, beetroot, tomatoes, cabbage, cauliflower and broccoli.
- Garnish with smoked chilli flakes and micro herbs. Best served warm and just as enjoyable cold.