Warm sorghum salad

Sorghum grains have a mild flavour and make an excellent substitute for rice, pasta, bulgur and couscous. It's handy to cook a larger batch of sorghum and freeze it in meal-sized portions to simplify everyday cooking. In this salad, the warm sorghum is combined with red cabbage, orange and feta – a delightful mix that works beautifully both as a dish on its own or as a side, for example with chicken.

Sorghum

• 2 dl da Carla organic sorghum grains
• 5 dl water
• 1 vegetable stock cube with no traces of gluten

Salad

• ¼ head of red cabbage
• 2 oranges
• 100 g feta cheese

Dressing

• 2 tbsp olive oil
• ½ tbsp vinegar
• 1 tbsp juice from the oranges
• 1 pinch of salt
• ½ pinch of freshly ground black pepper

Instructions

• Bring the water and stock cube to the boil in a saucepan, lower the heat and add the sorghum grains. Cook according to the instructions on the packet.
• Rinse and finely shred the red cabbage.
• Cut the peel off the oranges and cut them into thin slices. Squeeze a few orange slices to get 1 tbsp of juice for the dressing.
• Mix the dressing ingredients and pour half the dressing over the warm sorghum, then stir to combine.
• Add another ¼ of the dressing to the red cabbage and massage the dressing into the cabbage
• Arrange the sorghum, red cabbage, orange and feta on a large platter and drizzle over the rest of the dressing.
• Serve the salad slightly warm.