• 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!