Sorghum may be relatively new to the health food scene but in fact it has been around for centuries. It is naturally gluten-free and has a unique texture and subtle nutty flavour, similar to that of pearl couscous. It is a wonderful addition to this winter roast veggie salad as it adds flavour and bulk, making this a hearty meal that is perfect for chilly evenings. This salad can be served warm or cold and is perfect for cooking in bulk. It makes a great work or school lunch.


1 cup sorghum
1 medium kumara
¼ medium butternut pumpkin
¼ cup activated pumpkin seeds 
1 cup cherry tomatoes
2 cloves garlic
2cm knob fresh ginger
2 handfuls leafy greens of choice
1 tbsp smoked paprika 
3 tbsp tahini*
2 tbsp maple syrup*
Juice of half a lime


Preheat your oven to 180°C.

Bring 3 cups of water to a boil in a medium saucepan.

Rinse the sorghum and once water is boiling, add it to the pot.

Cook for about 50 minutes or until tender.

Cut up the kumara and pumpkin and place on a lined baking tray.

Mince the garlic and ginger and toss through the veggies along with the smoked paprika.

Place in the oven for about 30 minutes or until caramelisation begins.

To make the dressing, simply mix the tahini, maple syrup and lime juice, adding water to thin if necessary.

Once the sorghum has finished cooking, drain and rinse then add to a large salad bowl along with the roasted veggies.

Chop up the tomatoes and toss through the salad along with the pumpkin seeds and greens.

Season if desired then drizzle over the dressing and enjoy!

*Item not available online but is available in your local GoodFor store.

Contributed by Ella Farrugia aka @thecuriousavocado.