Nectarine and Sorghum Salad

Mokgadi Itsweng, Nectarines

  • Makes 4 – 6


  • 1 cup sorghum grain (soaked for at least 2hrs)
  • OR 1 cup Pearl Barley
  • 200g rainbow baby carrots, washed
  • 200g broccoli tender stems
  • 1 Tbsp olive oil
  • 4 nectarines, pitted and cut into halves
  • 1 Tbsp oil
  • 2 Tbsps coriander chopped
  • 2 Tbsps mint, chopped
  • 2 Tbsps parsley, chopped
  • 50g sunflower seeds, toasted


  • ½ cup orange juice
  • ½ cup lemon juice
  • 60ml olive oil
  • ½ tsp cumin
  • 1 Tbsp honey
  • 1 tsp garlic, crushed
  • 1tsp ginger, grated


  1. Preheat oven to 200°C
  2. Cook sorghum in 4cups of water for 90mins at medium heat until the sorghum is soft, but still chewy. If the water dries out before the sorghum is cooked, add an extra 2 cups hot water.
  3. Drain the grain and allow to cool
  4. Place the carrots and broccoli on a baking tray and drizzle with olive oil and grill for 15minutes, turning halfway through.
  5. While the vegetables are grilling, heat a griddle pan until smoking. Brush the nectarine halves with a little oil and grill the nectarines on the flat side for 2 minutes, until nicely caramelised, but still firm. Remove from heat and allow to cool before serving
  6. Make the dressing by mixing all the dressing ingredients in a blender, set aside
  7. To serve, mix the drained sorghum, herbs and half the dressing together.
  8. On a platter, layer the dressed and herbed sorghum with the grilled veg and nectarines.
  9. Drizzle the remainder of the dressing over the salad and top with roasted sunflower seeds.