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Simplified International Flavours

sorghum and roasted vegetable salad

A healthy, gluten-free salad of soaked and boiled sorghum made with roasted vegetable and the tasty South East Asian flavours of lemongrass, coconut milk and ginger.

Ingredients

  • ½ cup sorghum (jowar)
  • 4 cups fresh water - divided
  • 1 teaspoon salt - divided
  • 1 small piece lemongrass stem (2-3 inches) (optional)
  • 1½ cups cups pumpkin, diced into ¾" pieces (about 150g)
  • 1½ cups cups sweet potato, diced into ¾" pieces (about 150g)
  • 1 large red pepper, diced into ¾" pieces (about 100g)
  • ½ teaspoon ginger powder
  • ¼ teaspoon black pepper
  • ½ teaspoon turmeric
  • 1 tablespoon coconut oil
  • Dressing:
  • 1” piece ginger, peeled and grated
  • juice of 1 lime (about 2 tablespoons)
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons coconut milk
  • 1 green onion, slice into thin rounds
  • 3 tablespoons parsley, finely chopped
A healthy, gluten-free salad of soaked and boiled sorghum made with roasted vegetable and the tasty South East Asian flavours of lemongrass, coconut milk and ginger.

Instructions

  • 1. Soak sorghum overnight in 2 cups water.
  • 2. Heat oven to 200 degrees Celsius.
  • 3. Drain sorghum. Place sorghum in a saucepan, with ½ teaspoon of the salt, lemongrass and 2 cups fresh water, and bring to boil. Cover saucepan and allow to cook on a slow boil for 35 minutes or until soft. Drain and allow to cool. Discard lemongrass stalk.
  • 4. In the meanwhile combine pumpkin, sweet potato, and peppers in bowl. Add coconut oil. Season with remaining ½ teaspoon salt, powdered ginger, turmeric and pepper and mix.
  • 5. Place seasoned vegetable on a baking tray in hot oven for 25 minutes or until lightly browned. Allow to cool.
  • 6. Whisk dressing ingredients in a bowl.
  • 7. Once sorghum and vegetables are cool, combine with dressing, and add parsley and green onion. Garnish with parsley and serve at room temperature.

    Serves: 4, as a side salad

    Ingredients: 16

Critical Ingredients

Sorghum is used in this salad, but millet works just as well. As sorghum is a very dry grain it needs to be soaked for at least 6 hours or so. It is available in Indian and Asian food stores. The lemongrass is optional but adds nice flavour to this bland grain. If you don’t have fresh ginger you can substitute 1 teaspoon of ginger powder in the dressing. Coconut oil has a very distinctive flavour, but olive oil or any other cooking oil can be used for roasting vegetables. Pumpkin and sweet potato have a nice sweetness that goes well with sorghum, but feel free to use your favourite vegetables here. Parsley can be substituted with fresh coriander, which goes well with the lime-coconut flavours.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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