First posted: Feb 27, 2017

Sorghum and Strawberry Summer Salad

If you haven’t met yet, then Sorghum is definitely a grain that I think you should get to know. I think of it as a ‘kind’ carb’, full of goodness and slow release energy, and you can read more about it on the Blog.

Probably my favourite way to use it is as a brilliant, beautiful salad base. Here I’ve added the pop of bright green freshness that asparagus lends to anything, and the tart-sweetness of electric pink strawberries. Where we end up, is with a delicious and nutritious riot of colour that is hard not to love.

Ingredients

Cooks in:50 minutes Serves:4

For the Salad

1 cup whole sorghum grains
3 cups water
pinch salt

To Garnish

200g fresh asparagus spears, trimmed
250g fresh strawberries
100g feta or soft goats cheese
1 Tbsp roughly torn fresh mint
1 Tbsp roughly torn fresh basil

For the Dressing

¼ cup olive oil
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp whole grain mustard
1 Tbsp chopped fresh mint

What to do

1. Add the sorghum, water and salt to a large saucepan and bring to a boil, then leave to simmer for 50 minutes, or until the grains are tender and cooked through. Add a little extra water along the way if necessary.

2. Shave the asparagus spears length ways using a vegetable peeler, and add them to the sorghum for the last minute of cooking, then drain any excess water and tip the grains out onto a pretty serving platter.

3. Roughly chop the strawberries and add them to the salad, along with the herbs and cheese.

4. Mix the dressing together and drizzle over just before serving.