Sorghum Salad
Description
Perfect for everyday dining. I'll tell you more below. Decorate as desired and serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the sorghum, transfer it to a heavy-bottomed pot, and pour in water. Use a 1:3 ratio of grain to water. Add a pinch of salt, bring to a boil, and cook over medium heat for 30 minutes. Then remove from heat and let the grain finish cooking for another 10–15 minutes.
- 3
Step 3
Cut the pumpkin into medium-sized cubes, drizzle with vegetable oil, and bake in the oven until golden brown.
- 4
Step 4
Slice the tomato and cucumber into small pieces.
- 5
Step 5
Dry the pumpkin seeds in a pan until golden brown.
- 6
Step 6
Wash the kale leaves, dry them. Remove the tough stem in the center, tear into small pieces.
- 7
Step 7
For the dressing, mix vegetable oil with lemon juice and maple syrup.
- 8
Step 8
Drizzle the kale leaves with the dressing and toss them to make them softer.
- 9
Step 9
Add the sorghum and all the vegetables.
- 10
Step 10
Salt and pepper, add pumpkin seeds.
- 11
Step 11
Mix the salad.
- 12
Step 12
Place the salad in a serving bowl and top with crumbled feta cheese. The sorghum salad is ready, enjoy your meal!