Method

Wash the sorghum well and cover with 5 cm of water.

Bring to a boil and reduce to a medium heat to simmer for 45-50 minutes or until tender but still with an al dente bite. Rinse, drain and set aside to cool completely.

In a large bowl, mix all the shaved vegetables and herbs together before adding the cooked sorghum.

In a jug, thoroughly mix the olive oil with the lemon juice and season well.

Pour over the vegetables and sorghum and mix well to combine.

Place on a large platter and top with pieces of Drunken Nanny chevre.

Ingredients

1 cup sorghum

2 fennel bulbs shaved finely

2 Courgette shaved finely

1 Red Cabbage shaved finely

1 bunch fresh mint roughly chopped

1 bunch Fresh Italian parsley roughly chopped

1 cup Olivo extra virgin olive oil

3 Lemons juice and zest

1 pottle Drunken Nanny Fresh Lush Dill chevre