½ cup sorghum, rinsed and drained
3 tablespoons olive oil
2 cloves garlic, crushed
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
sea salt and ground pepper
250 grams medium very fresh, firm brussels sprouts
1 small red onion
1 persimmon, quartered and peeled or skin left on
½ cup freshly grated parmesan cheese
big handful mint, roughly chopped
¼ cup spicy rockmelon seeds
½ cup pomegranate seeds, if available
Cook the sorghum as per the packet instructions. Drain and rinse in cold water, then drain well again.
Dressing: Whisk all the ingredients together in a large bowl and season generously.
To assemble: Pull any loose leaves off the sprouts. Slice the brussels sprouts, red onion and persimmon very thinly using either a mandoline or very sharp knife.
Add the sorghum, brussels sprouts and the red onion to the dressing and toss well to coat. Add the parmesan and toss again, then add the persimmon, mint, rockmelon seeds and pomegranate seeds.
Transfer to a serving bowl and grind over a little pepper.