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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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Sorghum-and-beetroot haddocks salad

Ingredients

Method