SorgPlus Sorghum - Tabouleh Salad


  1. Cook Pearl SorgPlus to Instructions

  2. Trim 5cm from parsley stalks and discard. Thinly slice parsley and mint, and place in a large bowl with SorgPlus Salad mix and tomato.

  3. Place shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using your fingers, rub to combine.

  4. Add to parsley mixture and toss to combine, then stir in lemon juice and oil. - Makes 4 cups.


1/2 cup SorgPlus, cooked and chilled

2 bunches flat-leaf parsley

1 small bunch mint, leaves picked

1 large vine-ripened tomato, cut into 1cm pieces

1 shallots, finely chopped

2 lemons, juiced

80ml (1/3 cup) olive oil

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