The holiday season is a cosy time of celebrating with your family and friends and an opportunity to prepare delicious meals! Why not try a healthy ingredient like sorghum? Its grain has 11 recognised benefits: it is rich in iron, zinc, magnesium, and protein, contains vitamins B3 and B6 and unsaturated fatty acids, presents a low glycaemic index, and is gluten-free. Lidea, in collaboration with one of the famous Hungarian chefs, has created a cookbook with flavoursome recipes!
Here is one of them – POMEGRANATE WALNUT SORGHUM SALAD.
INGREDIENTS
Dressing:
- 1 clove garlic, minced
- 40 ml apple cider vinegar
- 7 ml sorghum syrup
- 1.5 tablespoons Dijon Mustard
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 60 ml cup olive oil
Sweet Potatoes:
- 800 g sweet potatoes or Japanese sweet potatoes, washed and diced
- 1.5 teaspoons olive oil or coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper Candied Walnuts:
- 1 tablespoon sorghum syrup or maple syrup
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger (optional)
- 300 g walnut halves (chop half and keep the rest intact)
Salad:
- 1 bunch of kale
- 2 cups whole grain sorghum, cooked
- 1 small red onion, peeled and cut into quarters
- 2 tablespoons hemp seeds
- 2/3 cup pomegranate arils
DIRECTIONS
- Whisk together the garlic, apple cider vinegar, sorghum syrup, mustard, ginger, and cinnamon. Once combined, slowly add olive oil and mix well. Set aside.
- Preheat the oven to 220 °C degrees. Line a baking sheet with parchment paper. In a small mixing bowl, combine sweet potatoes, olive oil, salt, and pepper. Put them in the oven and bake them for 15 minutes. Then turn the sweet potatoes and bake until lightly brown and tender. When done, remove from the oven and set aside to cool.
- Preheat the oven to 180°C degrees for the candied walnuts. In a medium-sized mixing bowl add sorghum syrup, coconut oil, cinnamon, and ginger. Stir well. Gently add in the walnuts and mix until they are completely coated. Line a baking sheet with parchment paper. Place the coated walnuts onto the baking sheet and bake for 5-7 minutes until the walnuts are caramelized. Set aside.
- In a large mixing bowl, combine kale with 3/4 of the dressing. Use your hands to massage the dressing into the kale. Add cooked whole grain sorghum, onion, hemp seeds, pomegranates, roasted sweet potatoes, and 1/2 cup walnuts to the salad bowl; toss together to combine. Transfer to a serving bowl, and sprinkle with walnuts.
NOTES
- Use pumpkin seeds instead of walnuts. Or dried cranberries instead of pomegranate seeds.
- Dressing can be prepared three days ahead of time. Refrigerate and store in an airtight container.
- Cook a double batch with sweet potatoes. When done, place in an airtight container and refrigerate.
- Salad can be tossed together 30 minutes before serving.
Enjoy your meal and we wish you happy holidays from the entire Lidea team!
