Sorghum Taboulleh
Ingredients:
1 cup fresh parsley
1/3 cup fresh mint,
1 spring onion sprig
1 garlic clove, grated
1 medium cucumber, de-seeded
1 cup baby tomatoes, halved
1 kg cooked sorghum
½ cup olive oil
½ teaspoon black pepper
1 teaspoon salt
Method:
Finely chop the herbs and spring onions. Chop the cucumbers into cubes and quarter the tomatoes, and set aside
In a separate bowl, whisk together the olive oil, salt and pepper, set aside
Mix the chopped vegetables with Sorghum, then add the olive oil dressing. Toss until everything is well combined.
Leave to marinade in the fridge until ready to serve
About the Chef - Mokgadi Itsweng
Meet Chef Mokgadi Itsweng, an award-winning chef, food activist, and author of Veggielicious, a passionate advocate for plant-forward, indigenous African cuisine.
With over two decades in the food industry, Chef Mokgadi reimagines traditional flavours into modern, sustainable dishes that celebrate heritage and nourish health. As a Chefs' Manifesto food champion and International Gourmand Award winner, she champions the power of food to heal both people and the planet.
Chef Mokgadi has consulted on menu planning, recipe development, kitchen training manual development, in-store promotions, and branding for leading organisations like including Mugg & Bean, Le Creuset South Africa, Nola Mayonnaise and many more. She has also worked with the Department of International Relations and Cooperation (DIRCO) as a food consultant and chef at the “South African Food Festival” in Taormina, Italy, as well as showcased her culinary expertise at global platforms such as the Dubai Expo COP28, using food as a tool for education, empowerment, and cultural pride.
