Sorghum, feta, cucumber, and pomegranate salad

• 🕒 Practical information

🥕 Ingredients

• 150g hulled sorghum
• 1 onion
• 1 block of feta cheese
• Dried oregano
• 1 cucumber
• Pomegranate seeds
• Salad greens
• Parsley
• Mint
• Olive oil
• Balsamic vinegar
• Pumpkin seeds

👨🍳 Preparation steps

1. Preheat the oven to 220°C (425°F).
2. Peel the onion, slice it into rings, and arrange them in a dish.
3. Place the feta on top, sprinkle with oregano, and bake for 15 minutes.
4. Cook the sorghum in a saucepan with water over low heat for 30 minutes until tender. Drain and let cool.
5. Peel the cucumber, cut it in half, remove the seeds, and cut it into pieces.
6. Cut a pomegranate in half and extract the seeds.
7. Chop the mint and parsley, put them in a blender with a little salad greens, a drizzle of olive oil, and a little balsamic vinegar. Blend everything.
8. Heat a pan over medium heat and dry-toast the pumpkin seeds.
9. In a large bowl, mix the sorghum, cucumber, grilled feta with onions, pomegranate seeds, and pumpkin seeds.
10. Add the blended herbs and mix well.
11. Serve and enjoy!