Cheesecake Salad Macaroni Cheesecake
White sorghum salad
ingredients
servings
6
Sorghum
200 grams
Pachino tomatoes
150 grams
Green beans
150 grams
Vegetable broth
500 mL
Feta cheese
100 grams
Basil
20 grams
Dried pine nuts
15 grams
Garlic
1 half wedge
Pitted black olives
50 grams
Pecorino cheese
10 grams
Parmigiano cheese
10 grams
Pink salt
to taste
Extra virgin olive oil
25 mL
single courses from Italy
White sorghum salad
White sorghum salad
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The white sorghum is a gluten-free cereal and is the basic ingredient of both sweet and savory preparations, in this case a summer salad that I consider one of my favorites.
preparation
step 1
Rinse the sorghum under tap water and let it soak for at least 1 hour.
step 2
Pour a little oil into a pot, add the sorghum and toast with medium-high heat for 5 minutes.
step 3
After this time pour the vegetable stock into the pot and cook over low heat for another 30 minutes. When the sorghum is ready, place it in a bowl and let it cool off.
step 4
Blanch the tomatoes, drain and put aside.
step 5
Meanwhile, wash and dry the basil, then blend it with a pinch of salt, pine nuts, garlic, cheese and half a deciliter of oil.
step 6
Cut the cherry tomatoes in half, the beans into pieces of 1 cm and reduce the feta into cubes.
step 7
Season the barley with the pesto obtained by mixing well, then add the tomatoes, string beans, olives and feta.
step 8
For an even tastier version you can replace the fresh tomatoes with the dried ones.
