250ml uncooked sorghum 250ml black olives, pips taken out and quartered 250ml cubed feta cheese 500ml cubed tomato a bunch of basil, shredded 125ml mayonnaise 30ml chilli oil (or regular olive oil) 15ml lemon juice
Cook the sorghum according to the packet instructions and allow to cool completely. Add the sorghum, olives, feta, tomato and basil to a bowl and mix together. Add the mayonnaise, chilli oil and lemon juice to a small bowl and whisk together until amalgamated. Drizzle the dressing over the salad and mix to serve.
500g cooked grains (choose from or combine barley, quinoa, brown rice) 100g raisins 1 cauliflower head, cut into small florets 10ml ground coriander 2 cloves of garlic, minced 2,5ml chilli flakes 55ml + 75ml olive oil 5ml salt 1 red onion, halved and thinly sliced 30g pistachio nuts, roughly chopped 30g pomegranate seeds 15ml finely grated lemon zest 30ml lemon juice a small handful of mint leaves a small handful of parsley
Preheat your oven to 200℃. Add the raisins to a small bowl and pour 60ml boiling water over it. Set aside. Add the cauliflower, coriander, garlic, chilli flakes, 55ml olive oil and salt to a mixing bowl and toss together to coat the cauliflower florets. Tip the florets into a roasting tray and spread it out in a single layer. Pour 60ml hot water into the now empty mixing bowl, swirl it around to collect any left-behind spices and then pour it around (NOT ON TOP!) the cauliflower. Cover the tray with aluminium foil and roast for 10 minutes. Remove the tray from the oven and leave to cool. Place a pan on medium-high heat, add about 30ml oil and fry the red onion for about 15 minutes, until starting to caramelise. Add the cooled cauliflower, onion, pistachios, pomegranate, lemon zest, lemon juice, raisins and cooked grains to a mixing bowl. Drizzle 45ml olive oil over and season with salt. Mix through. Mix the mint and parsley together on a chopping board and chop roughly. Add the herbs to the rest of the salad, mix through and serve.
My Whisk and I 