Bowl of sorghum salad with tomatoes, herbs, hummus and cucumber
" data-orig-size="803,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Sorghum salad with tomato and cucumber" data-image-caption="" height="1136" eos="" width="760" />This is my favorite kind of summer lunch – a satisfying salad filled to the brim with fresh flavours. I chose to use sorghum grain for this tasty salad, and used tabbouleh inspired additions including tomatoes, cucumber and fresh herbs. The salad is tossed in an olive oil and lemon juice dressing, and it really is a treat for the taste buds.
Bowl of sorghum salad
" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Sorghum salad with tomato and cucumber" data-image-caption="" height="1140" eos="" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2024/02/img_9609.jpg?w=200" aperture="aperture" />
Easy sorghum salad recipe with herbs and tomato
" data-permalink="https://cupcakesandcouscous.com/2024/02/21/vegan-sorghum-salad/img_9651/" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Sorghum salad with hummus" data-image-caption="" height="1140" eos="" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2024/02/img_9651.jpg?w=200" aperture="aperture" />I like to serve this salad with a pot of hummus, but it also works well with tzatziki, and in fact any type of dip. You can serve it as a side dish or enjoy it as meal on its own or alongside some bread. Simple and so delicious!
Sorghum is a lovely alternative to quinoa, just remember to take soaking time into account when you’re planning to make this recipe. This step is not essential but does make the grain easier to digest.
VEGAN SORGHUM SALAD
- Servings: 4
- 200 g sorghum grain
- water, for soaking
- 750 ml (3 cups) water
- 2 tomatoes (about 250 g), diced
- 150 g cucumber, diced
- 2 salad onions (about 25 g), sliced
- 10 g parsley, roughly chopped
- 10 g mint, roughly chopped
- 15 ml (1 tbsp) fresh lemon juice
- 45 ml (3 tbsp) olive oil
- pinch of salt
- hummus, to serve
1.) Place the sorghum in a bowl and cover with water. Cover and leave to soak overnight in water.
2.) Drain the sorghum and place in a pot with 3 cups of water. Bring to the boil, then reduce the heat and simmer gently until the sorghum is tender and chewy – about 45-60 minutes. (Mine usually takes 50 minutes.) Drain excess liquid from the pot and set aside to cool.
3.) Place the tomatoes in a small bowl and set aside for 15 minutes. Place the cooled sorghum in a large mixing bowl with the cucumber, salad onions, parsley and mint. Place the lemon juice, olive oil and a pinch of salt in a small jar, screw the lid on tightly and shake well to combine. Pour over the sorghum.
4.) Drain and discard the excess liquid from the tomatoes and add these to the bowl. Toss everything together. Check the seasoning and adjust if necessary. Serve with hummus or your choice of dips and sides. Store in the fridge.
