Sorghum Tabbouleh recipe | Fresh & Flavourful | TASTE

Ingredients

• 125 g sorghum, cooked
• 1 cup vegetable stock, heated
• sea salt and freshly ground black pepper, to taste
• 1⁄2 cup extra virgin olive oil
• 2 lemons, juiced
• 30 g parsley, finely chopped
• 30 g mint, finely chopped
• 100 g Woolworths exotic tomatoes, finely diced
• 150 g cucumber, finely diced
• 100 g mangetout, diagonally sliced
• For the bambara nut hummus:
• 200 g bambara nuts, cooked
• 1⁄2 cup Woolworths tahini
• 4 T water
• 3 cloves garlic
• 1 t ground cumin