RECIPE | The Lazy Makoti's sorghum rainbow salad
Well known for her award-winning cookbook The Lazy Makoti, Mogau Seshoene is celebrating Garden Day on October 17 with the launch of her latest book, Hosting with The Lazy Makoti (Jonathan Ball, R350).
Seshoene, who is a flower crown ambassador for this annual event, is not only a keen cook but a home gardener too.
To celebrate Garden Day, she'll be pulling out all the stops for a family celebration with a seven-colours lunch including her sorghum rainbow salad using fresh ingredients from her garden.
“Sorghum is a proudly South African ingredient that’s loved by many. Most of us have had it in ting and umqombothi, but I bet you didn’t know that, much like couscous, you can include it in salads as well,” she says.
RAINBOW SORGHUM SALAD
Prep time: 15 minutes plus soaking the sorghum overnight
Cooking time: 40 minutes plus cooling time
250ml (1 cup) sorghum, soaked overnight, then drained (or use couscous if you prefer)
750ml (3 cups) water
250ml (1 cup) cherry tomatoes
1 feta round, crumbled
1 red onion, finely chopped
½ cucumber, chopped
250ml (1 cup) finely chopped herbs (parsley, chives, dill)
Salt and pepper to taste
- In a medium pot, cook the sorghum in the water till soft, about 40 minutes. Drain and leave to cool.
- Place the sorghum in a large bowl, along with the tomatoes, feta, onion, cucumber and herbs.
- Season well and toss to combine and serve.
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