BY Ceres Organics
Ready in 60 minutes | Serves 4
FOR THE SALAD
1 cup Organic Sorghum
3 cups water
¼ teaspoon salt
2 bunches green beans, ends trimmed
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
1/2 teaspoon Organic Sesame Oil, Toasted
2 cloves garlic, minced
3 tablespoons Organic Sesame Seeds, Unhulled
Greens like arugula, kale or spinach to serve
FOR THE MISO DRESSING
2 tablespoons lemon juice
1 tablespoon Organic Cashew Butter
1 teaspoon Natto Miso (Japanese Chutney)
1 teaspoon Organic Maple Syrup
1 clove garlic, finely grated
sea salt and ground black pepper, to taste
2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
Preheat oven to 200˚C.
Rinse sorghum and place in a pot with water and sea salt. Bring to the boil, then simmer until sorghum is tender but still chewy, about 50-60 minutes. Drain and set aside.
Place beans in large bowl and toss through the oils and garlic. Arrange beans on baking sheet and sprinkle with sesame seeds and season. Place in oven for 10-15 minutes or until your beans are a little crispy.
Next make your dressing. Combine all dressing ingredients in a small bowl and whisk until you have a smooth sauce. Set aside.
In a large bowl, combine beans, sorghum, and greens. Drizzle over the dressing and serve warm.