Ingredients

Method

• 250 g sorghum, soaked overnight
• ½ cup sundried tomato pesto
• ½ large head broccoli, finely chopped
• 240 g sundried tomatoes
• 1 cup black and green olives, pitted and quartered
• 100 g plain feta
• ¼ cup red onion, diced
• 60 g salad onions, finely sliced
• sea salt and freshly ground black pepper, to taste
• micro herbs, to garnish

Method

Ingredients

1. Cook the sorghum for 30-40 minutes, or until soft with a bite.

2. Toss the cooked sorghum with the pesto until evenly coated.

3. Decant the sorghum onto a serving platter or bowl.

4. Top with the broccoli, sundried tomatoes, olives, feta and onion.

5. Season to taste and garnish with micro herbs.

Photography: Shavan
Videography: Romy Wilson
Recipe: Zandile Finxa

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