Name: Salade Y’Amasaka
Yield: 4-6
Ingredients: 750ml to 1L water (or more if needed); 150g sorghum grains, washed; Salt; 200g fresh flat-leaf parsley, chopped; 70g fresh mint leaves, chopped; 1 medium red onion, finely diced; 1 garlic clove, minced; 1 medium cucumber, diced; 150g grape tomatoes, halved; ½ medium pineapple, peeled and cut into small cubes; 30g dried cranberries; 2tbsp avocado oil (or olive oil); 2tbsp lemon juice; 1tsp garlic and herb seasoning

VMG Recipes

Salade Y’amasaka