Mediterranean Sorghum Salad

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1 cup whole-grain white sorghum
4 cups water
1 can nyimo beans, rinsed and drained
1 cucumber, peeled and chopped
1/3 cup toasted marula nuts, coarsely chopped
3 spring onions, chopped
1 cup cherry tomatoes, cut in half
1 cup chopped fresh parsley (you can swap part of this for fresh oregano, basil, mint and/or coriander)
½ cup crumbled feta cheese

¼ cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 tsp sea salt, or to taste
Freshly ground pepper to taste

• Rinse and drain the sorghum. Bring water to a boil in a medium saucepan, then add the sorghum. Boil on high heat for 15 minutes, then reduce to medium heat and cover until the grain is fully cooked (30 more min). Cool sorghum to room temperature, fluffing with a fork occasionally.
• Meanwhile, make the dressing and prepare the rest of the ingredients.
• In a large bowl, combine nyimo beans, cucumber, marula nuts and green onions. Add the sorghum and gently stir to combine. Drizzle the dressing over the contents and stir again. Add the cherry tomatoes, fresh herbs and feta and gently fold to combine. Adjust salt and pepper to taste, and serve.

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