Sorghum salad with spinach | Woolworths TASTE

Ingredients

• 180 g white sorghum
• 180 g red sorghum
• 1 medium red onion, thinly sliced
• 60 g flour
• ½ t salt
• vegetable oil, for shallow-frying
• 150 g baby spinach (roughly 4 cups, washed and dried)
• For the fresh herb dressing, mix:
• ½ cup packed fresh parsley leaves
• ¼ cup fresh mint leaves (optional)
• 2 spring onions (or ½ small shallot), roughly chopped
• 1 garlic clove
• ½ cup olive oil (or neutral cold-pressed oil)
• 3 T lemon juice (or a mix of lemon and lime)
• 1 T apple cider vinegar
• 1 t honey
• sea salt and freshly ground black pepper, to taste
• To garnish (optional):
• fresh coriander or parsley, chopped
• toasted pumpkin or sunflower seeds
• smoked paprika