Here’s a zesty roasted cherry tomato sorghum rocket salad hearty enough for a meal.
1 cup sorghum, rinsed in a fine mesh colander
3 cups water
1 pint cherry tomatoes
1 tablespoon olive oil
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon red pepper flakes
¼ teaspoon fine grain sea salt
1 clove garlic, pressed or minced
Freshly ground black pepper, to taste
3 cups rocket
2 tablespoons grated Parmesan cheese
First, cook the sorghum: Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum is pleasantly tender but still has some chew to it, about one hour.
To roast the cherry tomatoes: Preheat oven to 400 degrees Fahrenheit. Line a small, rimmed baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt. Roast until the tomatoes are soft, plump and starting to burst open, about 18 minutes.
To make the dressing: Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.
Once the sorghum is done cooking: Drain off any excess water and pour the cooked sorghum into a serving bowl. Pour in all of the dressing, all of the cherry tomatoes and their juices, rocket, and Parmesan. Toss well and serve.