Spicy Sorghum Salad with Zhong and Caramelized Shallots
Ingredients
- 1/2 cup sorghum
- cauliflower florets
- turmeric
- za’atar seasoning
- 4 chopped dates
- 1 cup chickpeas
- 1 clove garlic
- 3 shallots
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1/3 cup slivered almonds
- parsley
- kale
Zhong sauce
- cilantro
- parsley
- green chili
- 1/2 teaspoon cumin
- 1 tablespoon red wine vinegar
- 1 garlic clove
- 2 tablespoons pumpkin seeds
- optional extra virgin olive oil
- optional spinach
- salt
- pepper
Preparation
Cook sorghum according to directions.
Mix spices with cauliflower and roast until tender and starting to crisp.
Caramelize shallots with garlic until soft.
Mix sorghum with chopped dates, lemon juice, olive oil, parsley, chickpeas, almonds, and any extra seasonings.
Spoon the mixture on top of a bed of tender kale and mix in roasted cauliflower.
Top with Zhong.
Making zhong
Process cilantro, parsley, garlic, green chili, cumin, roasted pumpkin seeds, and red wine vinegar.
Optionally add extra virgin olive oil and spinach.
Season with salt and pepper.
