SORGHUM & CARROT MINT SALAD

Serves 8-10 / Prep in 20 minutes / Cook in 60 minutes

Gluten-free, Sugar-free

INGREDIENTS

1 ½ cup Local Village sorghum grain

2 cups water

2 tbsp olive oil

150g rainbow baby carrots

1 tbsp chilli flakes

1 tsp paprika

Salt and pepper to taste

1 cup yoghurt or coconut yoghurt

Herbs to dress (Pea shoots, basil, mint or parsley)

METHOD

1. Allow the sorghum to soak in hot water for 4 hours prior to cooking or soak overnight.
2. Drain the water, place in a large saucepan and add 3 cups of water. Cover with a lid tilted over, allowing some steam to escape. Bring to a simmer then boil for 45-50 minutes before removing. Drain the excess water and set aside to cool down.
3. Preheat the oven to 200C.
4. Meanwhile, prepare the carrots by chopping in half and tossing a bowl with olive oil, salt and pepper. Add chilli flakes & paprika to taste. Scatter onto a baking tray lined with foil or baking paper. Bake the carrots for 10 minutes then switch off the oven allowing the carrots to steam until serving time.
5. Place the sorghum in a bowl, season with salt, and a drizzle of olive oil. Pour into a serving dish. Top with the yoghurt and carrots. Finish the mixture with chopped herbs, paprika, chilli flakes and a drizzle of extra virgin olive oil.