Sorghum salad

Ingredients

• 100g of Mako Foods sorghum
• 1 egg
• 1 carrot
• 1 tomato
• 1 lawyer
• Lettuce leaves
• ½ cucumber
• ½ medium onion, finely chopped
• teaspoon of salt
• Pinches of ground pepper

For the vinaigrette dressing

• 125 ml (1/2 cup) of vegetable or olive oil
• 60 ml (1/4 cup) of white wine vinegar
• 30 ml (2 tablespoons) of honey
• 15 ml (1 tbsp) of Dijon mustard
• 10 ml (2 tsp) of French shallot
• Salt and pepper

Preparation

Sorghum preparation:

1. Rinse the sorghum well in cold water and drain. Pour 1 volume of sorghum, add 2.5 volumes of water.

2. Bring the water to a boil, then reduce the heat and simmer the sorghum for 40 to 45 minutes, stirring occasionally, until tender. Season lightly with salt and drain.

Preparing the vinaigrette:

1. Mix the salt and vinegar.

2. Add the mustard, honey and oil, whisking with a fork.

3. Add the shallot and then season with pepper to taste.

For extra creaminess, you can add one or two tablespoons of cottage cheese.

SERVICE

In a large bowl, mix everything together and pour over the vinaigrette.

Season with salt and pepper to taste and sprinkle with fresh parsley.

Enjoy!