Sorghum Salad with Cucumber, Cilantro and Cumin - Ellie Krieger

Ingredients

• 2 teaspoons whole cumin seeds
• 2 cups cooked sorghum, chilled or at room temperature
• 1 medium English cucumber, diced (about 1 ½ cups)
• ½ cup chopped fresh cilantro leaves
• 1 scallion, thinly sliced
• 3 tablespoons neutral tasting oil such as grapeseed, canola or avocado oil
• 1 ½ tablespoon lime juice
• 2 teaspoons honey
• ½ teaspoon finely grated lime zest
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper