Sorghum, tomato and green bean salad with basil dressing
(at time of publication)
- 1 cup sorghum (see tip)
- 250g green beans, trimmed
- 1 cup packed basil leaves
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 teaspoon ciderhard ciderX vinegar
- ½ teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- freshly ground black pepper
- 250g cherry tomatoes, halved
- 50g feta cheese, crumbled to serve, optional
1 Place sorghum into a medium saucepan, cover with 3 cups water. Bring to the boil, then cover and simmer until the liquid is absorbed and the grain is tender, about 50 minutes. It still has a little bite to it when cooked. Set aside to cool to room temperature.
2 Bring a saucepan of water to the boil and blanch the beans 1-2 minutes until just tender. Drain and plunge into a bowl of iced or cold water. Drain well.
3 Place basil leaves and garlic into a small processor or blender and pulse to finely chop. Add lemon juice, vinegar and mustard and pulse a few times. Add olive oil and blend to form a lovely emulsified dressing, season with salt and pepper.
4 Combine cooked sorghum, cooked beans and tomatoes in a large bowl. Pour over dressing and serve topped with a little crumbled feta.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 4g
- Make it gluten free: Check cider vinegar and mustard are gluten free.
- Try pearl barley as a non-gluten-free substitute.
- Sorghum is a gluten-free grain that’s relatively high in protein. You can soak the grains overnight in water to improve digestibility and lessen cooking time. Simply drain off the water the next day and add only 2 cups of water to cook, not 3.
- Sorghum is available at health food stores and some supermarkets.
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