If you haven’t heard of the Sorghum, then welcome to the party. This ancient grass produces a grain which is processed much like rice, wheat or barley. Sorghum adds a hearty and nutty flavour to this dish which complements the additional ingredients. Not only a fantastic flavour and texture but Sorghum also brings a wave of health benefits too. It’s Gluten-free, packed full of antioxidants and vitamins and it brims with protein. Don’t even get us started on the environmental benefits compared to other grains too. Place this wonder grain alongside avo, hemp seeds, pumpkin seeds, zucchinis etc and you can pretty much cancel your next 3 doctors appointments it’s so full of nutrition….. Don’t actually do that, but you get what we mean. It’s bloody fantastic.
Prep Time: 20min
Cook Time: 60min
Ingredients:
Salad
1 cup sorghum
3 cup water
Large handful rocket
2 zucchinis, grated
1 cup edamame beans, blanched in boiling water
1 avocado, skin removed and cubed
1/4 cup currants
1/4 cup hemp seeds
1/4 cup pumpkin seeds
Coriander, roughly chopped
Black sesame seeds
Dressing
1/4 cup Goulters Kiwifruit Vinegar
1/3 cup extra virgin olive oil
1 heaped tsp dijon mustard
1 clove of garlic, crushed
Salt + pepper
1 tsp cumin
Place the sorghum and water into a saucepan and bring to the boil. Place a lid on top and reduce to a simmer for approximately 60mins. Drain and set aside to cool.
While the sorghum is cooking make the dressing. Add all ingredients into a jar and then put the lid on and shake until combined.
Add all salad ingredients + dressing to a big bowl and gently toss to combine.
Recipe: Two Raw Sisters
