Dukkah Roast Vegetable and Sorghum Salad with a Creamy Almond Dressing
Ingredients
- 1 cup uncooked red sorghum (or grain of choice)
- 1 large eggplant diced
- 2 medium beetroots diced
- 2 fennel bulb quartered
- 1 stick of celery finely sliced
- 2 tbs egyptian dukkah
- 1 tbs maple syrup
- 2 cups fresh rocket
- 3 medjool dates finely chopped
- 3 tbs olive oil
- salt and pepper
- almond dressing
- 1 tsp sherry vinegar
- 1/2 tbs dijon mustard
- 1/2 cup almond oil
- 1 tbs honey or maple syrup
- Juice of one lemon
- Salt and pepper to taste
Preparation
Cook the sorghum
Use a ratio of 1 cup sorghum to 3 cups water, bring to the boil and allow to simmer for 55 to 60 minutes
If you have an instant pot, you can reduce the water ratio to 1:2 and cook on high pressure for 25 mins
Preheat the oven to 200C and line a baking tray
Toss the eggplant and beetroot in 2 Tbs of olive oil, dukkah and maple syrup and season to taste. Spread out on the tray and bake for about 30 mins until golden
Toss the fennel in olive oil and season well. When the other veg have 20 minutes to go, add the fennel to the baking tray
In a large mixing bowl toss the sorghum, beetroot, eggplant, celery and dates with 3/4 of the dressing
To serve, in a large salad bowl, add the rocket and sorghum mix. Top with the roast fennel and drizzle with the remaining dressing
Combine all ingredients except the oil in a medium bowl and whisk until blended
Slowly add the oil until the dressing emulsifies
Season to taste
