25 Jul Rainbow Sorghum Salad Recipe
Bursting with wholesome ingredients and Middle Eastern-inspired spices, this salad is a delightful combination of nutty sorghum, protein-rich chickpeas, char-grilled red capsicum, and a medley of fresh herbs. Topped with a tangy pomegranate dressing and a sprinkle of crunchy pistachios, this salad is sure to please your taste buds and leave you feeling satisfied and nourished.
Ingredients:
3/4 cup sorghum
4 cups water
250 gms chickpeas, soaked & boiled
2 red capsicums
1 large bunch parsley, flat-leaf
1 large bunch mint
1 red onion, finely sliced
1/2 cup pomegranate seeds
1/4 cup toasted pistachios, chopped
1/4 cup green olives, chopped
To Coat the Chickpeas:
1 teaspoon za’atar spice blend (dried thyme, marjoram, oregano, sumac, sea salt, toasted sesame seeds)
1/2 teaspoon cumin powder
1/4 teaspoon paprika powder
1/2 teaspoon salt
Drizzle of olive oil
Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon za’atar spice blend
1 tablespoon pomegranate molasses
A couple of pinches coarse sea salt
Instructions:
The night before, soak the sorghum grains in ample water with a splash of lemon juice or apple cider vinegar for added tenderness. When ready to cook, rinse and drain well, then add to a pot with 4 cups of water and additional spices like cloves, cinnamon, bay leaf, and black pepper for extra flavor. Cover, bring to a boil, then reduce to low heat and cook for 45 minutes until the sorghum is soft yet slightly chewy.
While the sorghum cooks, coat the whole red capsicums with oil and roast them on an open flame until char-grilled. Once blackened, remove and let cool. Cut them open, de-seed, and slice thinly. Alternatively, you can add the capsicums raw if you prefer a fresher taste.
To prepare the chickpeas, pat them dry between paper towels. In a small bowl, add the spices and drizzle with olive oil, then toss to coat the chickpeas. Cook them in a hot pan until they pop and become crispy. Once done, set them aside to cool.
Once the sorghum has cooked and cooled, add finely chopped parsley and mint, red onion, capsicum, chickpeas, pomegranate seeds, chopped pistachios, and green olives. Mix all the ingredients well.
To make the dressing, combine all the dressing ingredients in a bowl, whisk together thoroughly, and pour over the salad.
Gently toss the salad with the dressing to ensure every ingredient is well coated.
Serve the Sorghum and Chickpea Salad with Pomegranate Dressing garnished with additional chopped pistachios, olives, and fresh flowers for an exquisite presentation.
This Sorghum and Chickpea Salad with Pomegranate Dressing is a delightful blend of flavors and textures, offering a hearty and nutritious option for your summer dining. The wholesome ingredients, Middle Eastern spices, and tangy dressing create a well-balanced and satisfying dish that will surely become a favorite. Whether you’re looking for a light lunch or a vibrant side dish for your next gathering, this salad is sure to impress both your taste buds and your guests. Enjoy the goodness of this vibrant salad and feel the refreshing vibes of summer on your plate!
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