Seven Colours Salad recipe | Refreshing | Woolworths TASTE

Ingredients

• 180 g red sorghum
• 4 cups water
• 2 beetroot, peeled and diced
• 1 small butternut, peeled and diced
• 100 g mixed peppers, seeded and diced
• sea salt and freshly ground black pepper, to taste
• 5 T extra virgin olive oil
• 100 g fresh peas
• 100 g baby spinach
• 1 x 400 g can red kidney beans, drained and rinsed
• For the dressing, whisk:
• 4 T Woolworths hot vegetable atchar
• 3 T white wine vinegar
• 3 T extra virgin olive oil
• 1 T honey