SorgPlus Sorghum - Tabouleh Salad
Trim 5cm from parsley stalks and discard. Thinly slice parsley and mint, and place in a large bowl with SorgPlus Salad mix and tomato.
Place shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using your fingers, rub to combine.
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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