
Roasted Cherry Tomato, Arugula and Sorghum Salad
Ingredients (15)
- 1 cup sorghum, rinsed in a fine mesh colander
- 3 cups water
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- Sea salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fine grain sea salt
- 1 clove garlic, pressed or minced
- Freshly ground black pepper, to taste
- 3 cups baby arugula*
- 1/4 cup crumbled feta
- 2 tablespoons grated Parmesan cheese
- Optional: 1 can (14 ounces) chickpeas, rinsed and drained
Directions
Learn how to make this recipe at Cookie and Kate