Gluten Free Mediterranean Sorghum Salad

If you’re seeking a healthy and flavour-packed dish, look no further than this Gluten-Free Mediterranean Sorghum Salad. Perfect for a light lunch or a hearty side, this salad combines the wholesome goodness of whole grain sorghum with the vibrant tastes of the Mediterranean. Fresh herbs, crunchy red bell pepper, sweet shallots, and tangy feta make this a dish to remember.

SORGHUM IS THE GLUTEN FREE ANCIENT GRAIN THAT IS ALSO A CLIMATE CHAMPION

Sorghum, an ancient grain that has been cultivated for thousands of years, originates from Africa. This hardy grain has been a staple in African, Indian, and Middle Eastern cuisines, cherished for its versatility and nutritional benefits. It's a drought-tolerant crop, making it a sustainable choice in regions with arid climates. Sorghum is packed with essential nutrients, including protein, fibre, and antioxidants, contributing to a balanced and healthy diet. One of the standout features of sorghum is its ability to retain its firm texture, even after cooking. Unlike other grains, it never gets soggy, making it perfect for meal prep. This means your Mediterranean Sorghum Salad will stay fresh and delicious in the refrigerator for days, allowing you to enjoy its flavours and textures throughout the week.

HOW TO COOK SORGHUM

One of the big benefits of whole sorghum is that it never ever gets soggy. It has a wonderful toothy texture similar to barley and no amount of cooking, soaking or refrigerating changes that. I once did a test where I tried to intentionally overcook the sorghum. I put it in a pressure cooker for an hour. Any other grain would have been mush but not sorghum. It was still perfect. What this means for you is that it's incredibly forgiving and you can refrigerate and reheat to your hearts content. The risotto that I make with sorghum instead of rice is amazing the next day and the day after. Try that with rice!

Cook sorghum at a ratio of one cup sorghum to 3 cups liquid. Like other grains, you can experiment with using stock instead of water to intensify the flavors of your dish. Cook it in a pressure cooker on high for 30 minutes or on the stovetop boil covered for 45 minutes to an hour until soft. There may be excess water in the pot, don't worry about that you can just drain it off. 

THE ZESTY FLAVOR OF ZA'ATAR

Za'atar from Villa Jerada adds a zesty punch of flavour to my Mediterranean sorghum salad. Infused into the dressing, this za'atar features a unique blend of hyssop, sesame seeds, sumac, olive oil, and salt. This aromatic mix elevates the salad with its delightful tang, perfectly complementing the nutty sorghum, fresh vegetables, and tangy feta. 

Mediterranean Sorghum Salad

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Category

Salad

Cuisine

Mediterranean

Servings

6

Prep Time

15 minutes

Cook Time

1 hour

Enjoy a nutritious and delicious Gluten-Free Mediterranean Sorghum Salad with za'atar, herbs, red bell pepper, shallots, and feta. Perfect for meal prep!

Author:

Lisa Riznikove

Ingredients

• 1 cup dry whole grain sorghum

• 3 cups water

• 1 red bell pepper, finely diced

• 2 shallots, finely chopped (or ½ cup red onion)

• 1 cup cucumber, diced

• ½ cup feta cheese, diced

• 1 cup fresh parsley, chopped

• 1/2 cup fresh dill

• ¼ cup Seka Hills Arbequina Extra Virgin Olive OIl

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• Juice of 1 lemon

• 1 clove garlic

• 2 tablespoons za’atar

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• Salt and pepper to taste

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Directions

1. Cook the Sorghum: Rinse the sorghum under cold water. In a medium saucepan, combine the sorghum and water. Bring to a boil, then reduce heat, cover, and simmer for 50-60 minutes, or until tender. Drain any excess water and let it cool. Alternatively you can cook in a pressure cooker for 30 minutes. See my note above about cooking sorghum.

2. Prepare the Vegetables: While the sorghum is cooking, dice the red bell pepper, cucumber and finely chop the shallots, parsley, and dill.

3. Assemble the Salad: In a large bowl, combine the cooked and cooled sorghum with the diced bell pepper, shallots, cucumber, parsley, dill, and feta

4. Dress the Salad: Smash the garlic clove with the flat side of your knife and sprinkle with a little salt. Make a paste of the garlic by scraping it on the cutting board with the flat of the knife. Chop and smash to ensure there are no large pieces and that you have a smooth garlic paste. In a small bowl, whisk together the lemon juice, smashed garlic, za’atar, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.

5. Chill and Serve: For best results, let the salad chill in the refrigerator for at least 30 minutes to allow the flavours to meld. Serve cold or at room temperature.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.