Fresh Summer Sorghum Salad
This fresh summer sorghum salad is a celebration of the season’s bounty, combining the earthiness of sorghum grain, the sweetness of grilled pineapple, the crunch of corn, and the zing of red chilli and red onion. Tossed with juicy baby tomatoes, and fragrant basil leaves, and dressed with a creamy vegan dressing, this salad is a symphony of taste and a feast for the senses. It’s gluten free & vegan-friendly!
I have a deep fascination for the secrets hidden within indigenous ingredients. There is just something enchanting about the ancient grains, the wild fruits, and the untamed herbs that our ancestors relied upon for sustenance. So, when I travelled to South Africa, I was even more excited about the treasures I might uncover.
The trip brought me face to face with a gift from the past; a precious bag of sorghum grain, a staple on which my ancestors thrived. Holding the grains in my hands, I could feel the weight of history, the echoes of a time long gone. It was as if the grains themselves were whispering their stories to me, begging me to bring them to life once more.
As soon as I opened these precious grains, I knew exactly what I wanted to do: salad. In my mind, the salad was a delicate dance of fruity sweetness and tangy zest. I imagined the juicy chargrilled pineapples, and tomatoes, adding a burst of sweetness. I imagined the crispiness of the corn adding more texture and the lemon bringing the flavours together and offering a refreshing twist. So, that my friends, is how this summer sorghum salad came to be.
A brief history & fun Facts About Sorghum
Sorghum, also known as “great millet,” has a rich history that spans thousands of years. Originating in Africa, it quickly spread across the globe, becoming a staple crop in many cultures. This versatile grain has been cherished for its resilience, adaptability, and nutritional value. From ancient civilisations to modern-day culinary delights, sorghum has stood the test of time, bringing nourishment and joy to countless generations. In the past, this whole grain was milled into fine sorghum flour.
Did you know that sorghum is the fifth most important cereal crop in the world? Its drought tolerance and ability to thrive in harsh conditions have made it a vital food source for millions of people.
Nutritional Information and Health Benefits
I love to highlight the benefits of any dish. The ingredients used in this fresh summer sorghum salad are not only delicious but also packed with nutritional goodness. Let’s take a closer look at the health benefits they bring:
Sorghum Grain: This gluten-free grain is high in fibre, protein, antioxidants, and essential minerals like iron and magnesium. It helps promote digestion, regulate blood sugar levels, and support a healthy heart. So if you haven’t tried sorghum, then I encourage you to give it a go!
Corn: Bursting with vitamins, minerals, and fibre, corn provides energy, aids digestion, and supports eye health. Its natural sweetness adds a delightful crunch to our salad.
Red Onion: Besides adding a pop of colour and flavour, red onions are rich in antioxidants and have anti-inflammatory properties. They also contain compounds that may support heart health and boost the immune system.
Red Chilli: Not only does the red chilli add a fiery kick to the salad, but it also contains capsaicin, a compound known for its metabolism-boosting and pain-relieving properties. It’s a true spice of life!
Fresh Pineapple: This tropical fruit is a powerhouse of vitamins, especially vitamin C, which strengthens the immune system. Pineapple also contains bromelain, an enzyme that aids digestion and reduces inflammation.
Baby Tomatoes: Bursting with lycopene, a powerful antioxidant, baby tomatoes promote healthy skin, protect against certain cancers, and support heart health. Their juicy goodness adds a burst of freshness to our salad. In case you are wondering, cherry tomatoes or plum tomatoes counts as baby tomatoes!
Basil Leaves: Besides adding a touch of aromatic bliss to our dish, basil leaves are rich in vitamins A, K, and C. They have antibacterial properties, support healthy bones, and may even reduce stress. It’s like a fragrant herb garden on your plate!
Lemon: The zesty tang of lemon not only adds a refreshing twist to our salad but also provides a boost of vitamin C. Lemons are known for their detoxifying properties and can aid digestion and promote healthy skin.
Vegan Salad Dressing: The vegan salad dressing adds a creamy, tangy finish to the summer sorghum salad. Made with plant-based ingredients, it’s a guilt-free option that brings all the flavours together in perfect harmony.
Tips for Making the Summer Sorghum Salad
- Soaking sorghum grain: As mentioned in the recipe notes, soaking the sorghum grain before cooking is key to reducing cooking time and improving digestibility. Don’t skip this step for optimal results.
- Grilling perfection: To achieve that perfect char and smoky flavour, preheat your grill or BBQ to medium-high heat. Brush the pineapple, corn, and tomatoes with oil before grilling to prevent sticking.
- Cool before combining: Make sure to let the cooked sorghum grain and grilled ingredients cool down before combining them. This will prevent the salad from becoming mushy and help retain vibrant colours and textures.
Serving Suggestions and Pairings for the summer sorghum Salad
This fresh summer sorghum salad shines on its own. it’s vegan-friendly and gluten-free but if you’re looking to pair it with other ideas, ingredients and dishes, here are a few suggestions:
- Grilled Protein: Serve the salad alongside grilled tofu, chickpea or halloumi cheese for a protein-packed meal.
- Crusty Bread: Enjoy a slice of crusty bread or a warm baguette on the side to mop up the delicious flavours of the salad.
- Green Salad: Add a bed of fresh greens, such as rocket, or spinach, as a base for the sorghum salad. It will add an extra layer of freshness and boost the nutritional profile.
- Summer Drinks: Pair the salad with a refreshing beverage like iced tea, a fruity mocktail, or a chilled glass of white wine to complete your summer feast.
Dressing Options for the summer sorghum Salad
While our recipe includes a delicious salad dressing, you can get creative and experiment with different dressings to suit your taste. Here are a few options to consider:
- Balsamic Vinaigrette: The tangy sweetness of balsamic vinegar combined with olive oil creates a classic dressing that complements the flavours of the salad. This is my favourite!
- Lemon Dijon Dressing: Mix lemon juice, Dijon mustard, olive oil, and a touch of honey for a zesty and slightly sweet dressing that pairs perfectly with the sorghum grain and grilled ingredients.
- Tahini Dressing: Blend tahini, lemon juice, garlic, and water for a creamy and nutty dressing that adds an extra layer of richness to the salad.
Variations of the Summer Sorghum Salad
This fresh summer sorghum salad is also a canvas for your creativity. Don’t let me stop you! Here are some variations you can explore:
- Mediterranean Twist: Replace the vegan salad dressing with a lemon and olive oil dressing, and add diced cucumber, black olives, and crumbled feta cheese for a Mediterranean-inspired salad.
- Mexican Fiesta: You can add jalapeños, black beans, avocado slices, and a squeeze of lime juice. Top it off with a sprinkle of cilantro for a zesty Mexican twist.
- Asian Fusion: Create an Asian-inspired salad by adding soy sauce, sesame oil, chopped scallions, shredded carrots, and toasted sesame seeds. Garnish with fresh cilantro or Thai basil for a burst of flavour.
FAQs on summer sorghum salad
There you have it, this simple yet vibrant sorghum grain recipe dish brings together the best of seasonal ingredients, bursting with flavours and nutritional goodness. Whether you’re enjoying it as a light lunch, a side dish at a barbecue, or a main course, this salad is sure to impress.
More African grains?
Fresh Summer Sorghum Salad
Equipment
- Grill or BBQ
- Medium Pot
- Chopping board
- Sharp knife
- Large bowl
Ingredients
- 1 cup sorghum I used the local village foods sorghum grain
- 3 cups vegetable stock
- 1 tbsp butter
- 1 corn on the cob
- ¼ pineapple fresh
- 1 red onion
- 1 red chili
- ¼ cup plum tomatoes
- ¼ cup basil leaves
- ½ lemon
Instructions
- To ensure optimal texture and taste, place the sorghum in a bowl and soak the sorghum grain in water for 24 hours before cooking. This will help reduce cooking time and improve digestibility.
To cook the sorghum grain:
- Drain the soaked sorghum grain and rinse it thoroughly. In a pot, add the sorghum grain and enough vegetable stock or water to cover it. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until the grains are tender. Drain any excess water and let the sorghum cool down.
To make the sorghum salad
- Peel and slice the pineapple into rings. Place them on the grill and cook until they have beautiful grill marks on each side. Remove from the heat and let them cool.
- Husk the corn and brush it with melted butter. Grill the corn until it's nicely charred and cooked through. Once done, let it cool before removing the kernels. Remove from the grill and set aside to cool.
- Meanwhile, prepare the ingredients: Dice the grilled pineapple into bite-sized pieces. Cut the kernels off the grilled corn cob. Finely chop and mince the red onion and red chilli. Roughly chop the basil leaves. Cut the baby tomatoes in half.
- In a large mixing bowl, combine the cooked sorghum grain, diced pineapple, corn kernels, sliced red onion, chopped red chilli, baby tomatoes, and basil leaves.
- Squeeze the juice of half a lemon over the salad and add the vegan mayo. Toss everything together until well coated. Enjoy!
Notes
Recipe Estimated Cost
You can expect to spend less than £5 on all the ingredients. These are rough estimates and can change depending on the location season and where you shop. Estimated Breakdown: To help you plan this recipe, here’s an estimated cost breakdown of each ingredient used in this summer sorghum salad:-
- 1 cup sorghum grain: £0.50
- Vegetable stock: £0.05
- 1 corn: £0.30
- 1/4 fresh pineapple: £0.50
- 1 red onion: £0.30
- 1 red chilli: £0.10
- 1/2 cup baby tomatoes: £0.50
- 1/4 cup basil leaves: £0.25
- 1/2 lemon: £0.15
- 1 tbsp vegan salad dressing: £0.20
= Total approximate cost: £2.75
