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30 minutes

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50 minutes

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25 minutes

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40 Minutes

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25 minutes

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1 hour

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30 minutes

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20 minutes

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10 minutes

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40 minutes

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Sorghum-and-beetroot haddocks salad

40 minutes

Sorghum-and-beetroot haddocks salad

By Brita Du Plessis

Serves 5

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

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

Method

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

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Recipes & Articles by Brita Du Plessis

Pea-and-basil risotto

Basil pesto pasta with parmesan chicken

Spiral hot dogs

Chamomile, vanilla and white chocolate no-bake tart

Citrus-and-ginger self-saucing pudding

Moroccan-style meatball pitas

Laksa-poached chicken

Tomato-and-spinach spaghetti

Charred green salad

3 ways with tuna

Tex-Mex sweet potatoes

Sorghum-and-beetroot haddocks salad

Sorghum-and-beetroot haddocks salad

Ingredients

Method