Sorghum and roasted eggplant salad with pomegranate dressing

Name: Sorghum and roasted eggplant salad with pomegranate dressing
Ingredients: 1 cup sorghum; 2 medium eggplants, ends trimmed; 2 tablespoon olive oil; 1/2 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; fine sea salt; 2 spring onions, finely sliced; 1/2 red chilli, finely chopped (deseed for less heat); 2 tablespoon lightly toasted sesame seeds; large handful flat-leaf parsley, roughly chopped; large handful mint, roughly chopped; large handful coriander, leaves and tender stalks roughly chopped; Pomegranate dressing; 1 tablespoon honey; 2 tablespoon pomegranate molasses (available from Middle Eastern stores and specialty food shops); 3 tablespoon lemon juice; 1 tablespoon apple cider vinegar; 4 tablespoon extra virgin olive oil

www.nzwomansweeklyfood.co.nz

Sorghum is the new kid on the gluten-free grain block. Try it in this gorgeous vegetarian salad that's spiked with herbs, spices and drizzled with an irresistible pomegranate dressing. Created by...

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Ingredients

1 cup sorghum
2 medium eggplants, ends trimmed
2 tablespoon olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
fine sea salt
2 spring onions, finely sliced
1/2 red chilli, finely chopped (deseed for less heat)
2 tablespoon lightly toasted sesame seeds
large handful flat-leaf parsley, roughly chopped
large handful mint, roughly chopped
large handful coriander, leaves and tender stalks roughly chopped
Pomegranate dressing
1 tablespoon honey
2 tablespoon pomegranate molasses (available from Middle Eastern stores and specialty food shops)
3 tablespoon lemon juice
1 tablespoon apple cider vinegar
4 tablespoon extra virgin olive oil