Sorghum & Beetroot Haddocks Salad recipe | WW TASTE
This vibrant salad combines nutty sorghum, earthy roasted beetroot, smoky haddock, and fresh watercress, topped with a creamy lime dressing. Try this recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Ingredients
- 250 g Woolworths red sorghum
- 650 g baby beetroot, washed and peeled
- olive oil, for drizzling
- 300 g Woolworths lightly smoked haddock
- milk, for poaching
- sea salt and freshly ground black pepper, to taste
- 2 x 40 g watercress packets
- 2 green apples, cut into matchsticks
- For the dressing, whisk:
- 250 g crème fraîche
- 1 lime, zested and juiced
- 10 g parsley, finely chopped
- 10 g dill, finely chopped
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