Red Sorgham with Butternut
45 min
Serves
4
Ingredients:
400g Butternut
1 red onion peeled, halved and sliced
1tbsp turmeric
3 tbsp sunflower oil
200g red sorgham
Juice of 1 lemon
1 clove of garlic
5 tbsp dried cranberries
6-8 pitted dates, cut into thin strips
30g flat leave coriander roughly chopped
Salt to season
30g fresh coriander roughly chopped
Handful of pine nuts
Preheat the oven to 180C
Cut the butternut into chunky pieces and mix with garlic, red and white onion in a bowl and coat well in sunflower oil and tumeric. Place in an oven tray and spread out evenly. Place in the oven for 25-30min until the butternut is soft. Set aside to cool.
Simmer the red sorgham in salted, oily water until tender. Drain and rinse in cold water to cool down immediately. Set aside.
In a large bowl, mix the lemon juice, cranberries, dates, pine nuts, parsley, and coriander. Mix well and toss with the red sorgham and roasted butternut.
