Sorghum is an ancient grain packed with great nutritional value and a perfect chewy texture for satisfying summer dishes. Using a mandolin to cut all the vegetables makes for an even-textured salad that also looks fantastic.
Wash the sorghum well and cover with 5 cm of water.
Bring to a boil and reduce to a medium heat to simmer for 45-50 minutes or until tender but still with an al dente bite. Rinse, drain and set aside to cool completely.
In a large bowl, mix all the shaved vegetables and herbs together before adding the cooked sorghum.
In a jug, thoroughly mix the olive oil with the lemon juice and season well.
Pour over the vegetables and sorghum and mix well to combine.
Place on a large platter and top with pieces of Drunken Nanny chevre.
1 cup sorghum
2 fennel bulbs shaved finely
2 Courgette shaved finely
1 Red Cabbage shaved finely
1 bunch fresh mint roughly chopped
1 bunch Fresh Italian parsley roughly chopped
1 cup Olivo extra virgin olive oil
3 Lemons juice and zest
1 pottle Drunken Nanny Fresh Lush Dill chevre