Sorghum and roasted eggplant salad with pomegranate dressing

Name: Sorghum and roasted eggplant salad with pomegranate dressing
Total time: 60 min
Ingredients: 1 cup sorghum; 2 medium eggplants, ends trimmed; 2 tablespoons 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 tablespoons 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 tablespoons pomegranate molasses (available from Middle Eastern stores and specialty food shops); 3 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 4 tablespoons 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...

View full recipe on www.nzwomansweeklyfood.co.nz

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 www.nzwomansweeklyfood.co.nz.

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Ingredients

1 cup sorghum
2 medium eggplants, ends trimmed
2 tablespoons 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 tablespoons 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 tablespoons pomegranate molasses (available from Middle Eastern stores and specialty food shops)
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
4 tablespoons extra virgin olive oil