Name: Asian avo and sorghum salad
Prep time: 15 min
Yield: 4-6
Ingredients: "750 ml sorghum, cooked, well drained and cooled"; "1 cucumber, diced"; "100 g toasted almonds, coarsely chopped or whole (optional)"; "4 spring onions, chopped"; "1 red onion, diced"; "2 avocados, cubed"; " handful of fresh coriander, chopped"; "60 ml strong rooibos tea"; "125 ml olive oil"; " juice of 2 lemons or 60ml rice wine vinegar"; "10 ml brown sugar"; "15 ml fish sauce (optional)"; "2 garlic cloves, finely chopped"; "5 cm fresh ginger, grated"; "1 red chilli (optional)"; "60 ml sesame seeds, toasted"; "1 head of lettuce of your choice"; "1 avocado, sliced and drizzled with a little lemon juice or vinegar"

04 Oct 2021

Esther Malan

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PHOTO: Misha Jordaan

The combination of avocado and sorghum makes this a satisfying and wholesome dish. The longer you leave the salad in the fridge, the tastier it gets – but make sure you add the lettuce just before serving.

1. Salad In a large mixing bowl, lightly combine all the ingredients.

2. Dressing Whisk the ingredients together, pour over the salad and mix lightly. Cover the bowl and marinate the salad in the fridge for at least 30 minutes.

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