Sorghum Pesto Salad

By: Dr Rachel Enright
Sorghum Pesto Salad
Course
Lunch Salads
Tags
Healthy High Fibre Vegan Artichokes
Info
  • Servings
    4
  • Prep Time
    15 mins
  • Cook Time
    30 mins
Ingredients
  • Dried sorghum 1 cup
  • Filtered water 3 cups
  • Pesto ½ cup
  • Balsamic vinegar 2 tbsp
  • Flat leaf parsley, chopped 1 cup
  • Rocket (arugula), bite sized 2 cups
  • Kalamata olives, sliced ½ cup
  • Artichoke hearts, drained & quartered 4 pcs
  • Walnuts, chopped ½ cup
  • Salt and pepper to taste

Method

  1. Rinse the sorghum and drain. Add to a pot with the filtered water and cook on medium heat for around 30 minutes. Remove from heat and spread onto a pan to cool.
  2. When cooled, put sorghum and the rest of the ingredients in a large salad bowl. Toss well.
  3. Serve and enjoy!
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