200
Ingredients
- 1 cup sorghum (soak overnight in 4 cups of water)
- 150g watercress
- small red onion
- 20g fresh mint
- 40g fresh parsley or coriander
- 100g sundried tomatoes
- 500g chopped beetroot
- 500g chopped butternut
- 1 tablespoon cinnamon
- garlic salt
- olive oil
- 2 teaspoons balsamic vinegar
- 1 tablespoon honey
- sea salt
- 100g feta cheese
- salad sprinkle (optional
For the dressing
- 3 tablespoons olive oil
- juice of half an orange
- 2 teaspoons balsamic vinegar
- ½ tsp Dijon mustard
- salt and pepper
Method
- Combine all the ingredients for the dressing in a mixing bowl and whisk to help emulsify. Once emulsified, add salt and pepper. Set aside.
- Add 1 cup of sorghum to a pot. Add 3 cups of water and cook at medium heat for 1 hour until the sorghum is soft but still crunchy.
- Preheat oven to 180C.
- On a flat baking tray add chopped butternut. Toss with olive oil and season with 1 tablespoon of cinnamon and garlic salt.
- In a mixing bowl, add chopped beetroot, and toss with olive oil, 2 teaspoons of balsamic vinegar, and 1 tablespoon of honey. Season with sea salt. Add to one side of your flat baking tray.
- Roast the butternut and beetroot for 45 minutes, checking after the first 20 minutes and giving it a good toss.
- Dice the sun-dried tomatoes into small fragments and finely chop the red onion. Chop the fresh mint and parsley herbs.
- In a bowl, add the sundried tomatoes, red onion, mint, and parsley. Add 1 cup of cooked sorghum. Swirl in your orange and balsamic dressing. Leaving some for later.
- Add half of your watercress. Add some butternut and beetroot and mix.
- Place your watercress in a large serving dish. Add the sorghum with roast vegetables. Top with the remainder of the butternut and beetroot.
- Top with feta cheese, salad sprinkle and the leftover of the balsamic and orange dressing.