REFRESHING SORGHUM SALAD WITH PESTO
QUANTITY: For about 4
150 g of sorghum
150 g green peas (frozen are suitable)
100 g of cucumber
100 g of radish
100 g of feta cheese
60 g of lamb’s lettuce
A handful of mild mint
2 tbsp Gourmet Club pesto
2 tablespoons of lemon juice
1 tablespoon of olive oil
Preparation:
Boil the sorghum according to the instructions in salted water. (30 minutes in total). Drain and rinse lightly with cold water. Steam the peas for 2-3 minutes. Slice the radishes and cucumber and add to the bowl with all the other ingredients. Mix into a salad and serve fresh. It is suitable both as a lighter independent dish and as a side dish to fish or poultry.
