Sorghum And Spinach Salad / www.quichentell. com
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Sprouted Sorghum And Spinach Salad

A salad of sprouted sorghum, spinach,olives and feta bursting with health and crunch.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4
Author: Quiche'n'Tell


For the salad

  • 200 g sorghum grains
  • 1 big bunch spinach
  • 15-20 almonds blanched, peeled, halved and lightly toasted
  • 10-12 green olives halved
  • 1 fat garlic clove peeled and chopped
  • 2 tbsps fresh coriander chopped
  • 2 medium-sized tomatoes seeded and diced
  • 100 g feta
  • 1 tbsp olive oil

For the dressing

  • 3 tbsps extra-virgin olive oil
  • 2 tbsps lemon juice
  • 1 1/2 tsp smoked paprika or red chilli flakes
  • 1 garlic clove finely minced
  • Salt


  • Steam the sorghum sprouts in a pressure cooker or steamer for 20-30 minutes and cool.
  • Blanch the spinach in hot water for 5-7 minutes, drain completely and chop finely.
  • Heat 1 tbsp olive oil in a pan and throw in the spinach and chopped garlic. Saute for 7-10 minutes till all the moisture has dried up. Cool.
  • Put the sprouts into a large salad bowl. Toss in the olives, almonds, chopped coriander, spinach and tomatoes and mix lightly to combine.
  • Whisk together the ingredients for the dressing in a separate bowl.
  • When ready to serve, drizzle the dressing over the salad and dot with chunks of feta (if using).


Prep time does not include time taken for soaking and sprouting sorghum.