Sprouted Sorghum And Spinach Salad
A salad of sprouted sorghum, spinach,olives and feta bursting with health and crunch.
For the salad
big bunch spinach
blanched, peeled, halved and lightly toasted
fat garlic clove peeled and chopped
seeded and diced
For the dressing
extra-virgin olive oil
smoked paprika or red chilli flakes
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.