Sprouted Sorghum And Spinach Salad
A salad of sprouted sorghum, spinach,olives and feta bursting with health and crunch.
Ingredients
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
Instructions
- 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).
Notes
Prep time does not include time taken for soaking and sprouting sorghum.