NECTARINE AND SORGHUM SALAD RECIPE
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NECTARINE AND SORGHUM SALAD RECIPE

Want more options for healthy, delicious vegetarian and vegan meals? A “salad” need not be limited to only lettuce leaves. This nectarine and sorghum salad is bursting with bright colors, rich flavours, and beneficial nutrients. It’s great for any weekend get-together with friends or family and would be perfect for holiday braais.

NECTARINE AND SORGHUM SALAD SUGGESTIONS

In the same way that barley is a low-fat cereal grain that’s high in fibre and protein and B vitamins and micronutrients, sorghum is also low-fat and high in these other important nutrients. Unless you’re on a vegan diet and want to share this salad with your friends, grilling nectarines over the braai is a great idea. Sweet caramel flavour comes from the gently burnt fruit, while the other components, especially the sweet honey, contribute different textures and additional beneficial elements. The grain may be prepared in advance.

Try Mokgadi Itsweng’s nectarine and sorghum salad for Juicy Delicious when you’re in the mood for a nutritious vegan main course or braai side.

Nectarine and sorghum salad recipe

NECTARINE AND SORGHUM SALAD RECIPE

Recipe by Mokgadi Itsweng for Juicy Delicious

Course: Main, Side

Cuisine: South African

Difficulty: Easy

Servings: 6 servings

Prep time: 20 minutes

Cooking time: 1 hour 40 minutes

Total time: 2 hours

INGREDIENTS

  • 1 cup sorghum grain (soaked for at least 2hrs)

  • OR

  • 1 cup Pearl barley

  • 200 g rainbow baby carrots, washed

  • 200 g broccoli tender stems

  • 1 tbsp. olive oil

  • 4 nectarines, pitted and cut into halves

  • 1 tbsp. oil

  • 2 tbsp. coriander chopped

  • 2 tbsp. mint, chopped

  • 2 tbsp. parsley, chopped

  • 50 g sunflower seeds, toasted

  • For the dressing

  • ½ cup orange juice

  • ½ cup lemon juice

  • 60 ml olive oil

  • ½ tsp cumin

  • 1 tbsp. honey

  • 1 tsp garlic, crushed

  • 1 tsp ginger, grated

METHOD

  • Preheat oven to 200°C.
  • Cook sorghum in 4 cups of water for 90-minutes at medium heat until the sorghum is soft, but still chewy. If the water dries out before the sorghum is cooked, add an extra 2 cups hot water.
  • Drain the grain and allow to cool.
  • Place the carrots and broccoli on a baking tray and drizzle with olive oil and grill for 15-minutes, turning halfway through.
  • While the vegetables are grilling, heat a griddle pan until smoking. Brush the nectarine halves with a little oil and grill the nectarines on the flat side for 2 minutes, until nicely caramelised, but still firm. Remove from heat and allow to cool before serving.
  • Make the dressing by mixing all the dressing ingredients in a blender, set aside.
  • To serve, mix the drained sorghum, herbs and half the dressing together.
  • On a platter, layer the dressed and herbed sorghum with the grilled veg and nectarines.
  • Drizzle the remainder of the dressing over the salad and top with roasted sunflower seeds.


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