CHERRY TOMATO & SORGHUM SALAD

Ingredients

• 1 cup of sorghum rinsed in a fine mesh colander

• 3 cups of water

• 1 pint of cherry tomatoes

• 1 tsp. olive oil

• sea salt, pinch

• 3 cups baby argula rinsed

• ¼ cup of feta

• 2 tbsp. parmesan cheese

• 1 can of rinsed chickpeas

Lemony dressing

• 2tbsp. olive oil

• 2tbsp. lemon juice

• ¼ tsp pepper flakes

• 1 clove of garlic pressed or minced

• freshly ground black pepper

Directions

• Cook sorghum, combing rinsed sorghum and 3 cups of water ina small pot, bring to a boil. Heat medium-low for 55-65 minutes. Should be tender and have some chew to it.

• Roast the cherry tomatoes in a 400F degree oven. Place on a baking sheet with parchment paper. Toss the cherry tomatoes with 1 tbsp. olive oil. Roast until they are plump and starting to burst open, approx.. 18 minutes

• Whisk together the dressing to emulsify

• Once sorghum is done cooking drain off excess water, pour the cooked sorghum in a servings bowl, with the rest of the ingredients, toss well and serve.

4 servings

Nutrition facts: 316Kcals, 11gms Fat, Mono 6gm, Poly 1 gm, Sat Fat 2 gm, Sodioum 256mg, Fiber 7grams, Added sugars 3 grams