Fast, fresh and fabulous salad recipes

Salad recipes

Sorghum tabbouleh

15 minutes

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Seven Colours salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

180 g red sorghum
4 cups water
2 beetroot, peeled and diced
1 small butternut, peeled and diced
100 g mixed peppers, seeded and diced
sea salt and freshly ground black pepper, to taste
5 T extra virgin olive oil
100 g fresh peas
100 g baby spinach
1 x 400 g can red kidney beans, drained and rinsed

For the dressing, whisk:

4 T Woolworths hot vegetable atchar
3 T white wine vinegar
3 T extra virgin olive oil
1 T honey
sea salt and freshly ground black pepper, to taste

Method

1 Bring the sorghum and water to the boil in a saucepan and cook for 30 minutes or until the sorghum is tender.

2 Preheat the oven to 180°C. Place the diced vegetables on a baking tray, season and drizzle with olive oil. Roast for 10 minutes or until cooked through and slightly caramelised.

3 Quickly blanch the peas and spinach. To serve, arrange the vegetables and remaining ingredients onto a serving platter. Serve with the dressing.

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Photograph: Jan Ras

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Ingredients

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