SORGHUMAND-BEETROOT HADDOCK SALAD
“The nuttiness of sorghum is a perfect match for earthy beetroot and smoky haddock.”
Serves 5 EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 40 minutes
Woolworths red sorghum 250 g
baby beetroot 650 g, washed and peeled
olive oil, for drizzling
Woolworths lightly smoked haddock 300 g
milk, for poaching
sea salt and freshly ground black pepper, to taste
watercress 2 x 40 g packets
green apples 2, cut into matchsticks
For the dressing, whisk:
crème fraîche 250 g
lime 1, zested and juiced
parsley 10 g, finely chopped
dill 10 g, finely chopped
Cook the sorghum according to package instructions and set aside. Place the beetroot on a lined baking tray and drizzle with olive oil. Roast for 40 minutes at 180°C. Place the haddock in a shallow pan, half cover with milk and season. Bring to a gentle simmer and poach for 4-6 minutes. Tear into large pieces. Arrange the watercress on a platter and
