Harissa, sorghum, and chickpea salad

Harissa spices are combined with light and chewy sorghum grains in this Middle Eastern-style salad. If sorghum is unavailable in your local supermarket, try using millet or buckwheat instead.

Serves 4    Prep 5 mins    Cook 1 hr

Ingredients

200g (7oz) uncooked sorghum

2 red peppers, deseeded and cut into bite-sized pieces

2 red onions, diced

1 tbsp light olive oil

2 x 400g can chickpeas, drained

1 tbsp harissa paste

juice of 1 lemon

salt and freshly ground black pepper

100g (3¹⁄₂oz) rocket leaves

4 tbsp roughly chopped flat-leaf parsley, to garnish

Method

1 Rinse the sorghum under running water and place in a large, lidded saucepan. Cover with water and bring to the boil. Then reduce the heat to a simmer and cook, covered, for 50–60 minutes, until tender. Remove from the heat, drain any remaining water, and transfer to a large bowl.

2 Meanwhile, preheat the oven to 200°C (400°F/Gas 6). Place the red peppers and onions in a baking tray. Drizzle over the oil and toss to coat. Bake in the oven for 30–40 minutes, until softened. Remove from the heat. Add the red peppers and onions to the sorghum and mix well.

3 Add the chickpeas and harissa paste to the sorghum mixture. Toss to combine, making sure the vegetables and chickpeas are evenly covered with the paste. Pour over the lemon juice and season to taste. Divide the rocket among 4 plates and top with the sorghum salad. Garnish with parsley and serve immediately.

Nutrition per serving
Energy	421kcals/1612kJ
Carbohydrate	63g
of which sugar	9.5g
Fat	8.5g
of which saturates	0.8g
Salt	0.1g
Fibre	14g