Discover Onezwa’s vibrant sorghum tabbouleh with grilled halloumi, a fresh, wholesome twist combining nutty grains, herbs and golden, salty cheese.
Serves 4-6 (as a side) 

Ingredients   

1 cup sorghum
2 cups vegetable stock
1 cup finely chopped fresh parsley
½ cup finely chopped fresh mint
1 medium cucumber, diced
2 medium tomatoes, diced
1 small red onion, finely chopped
Juice of 2 lemons + extra for drizzling
5 Tbsp olive oil + extra for drizzling
Salt and pepper to taste
250g halloumi cheese, sliced
2 Tbsp hot honey  

Method  

1. Soak the sorghum overnight, then rinse under cold water.
2. In a pot, combine the sorghum and vegetable stock. Bring to the boil then reduce the heat to low, cover, and simmer for about 60 minutes, or until the sorghum is tender but still chewy. If there’s excess water, drain it off. Fluff the sorghum with a fork and allow it to cool.
3. In a large mixing bowl, combine the sorghum, parsley, mint, cucumber, tomatoes and onion.
4. In a small bowl, whisk together the lemon juice, 3 Tbsp olive oil, salt and pepper. Pour the dressing over the sorghum mixture and toss well to combine.
5. Preheat a grill pan over medium-high heat. Brush both sides of the halloumi slices with 2 Tbsp olive oil. Grill for about 2-3 minutes on each side, or until golden-brown.
6. Toss the cooked halloumi slices in the hot honey.
7. Serve the sorghum tabbouleh topped with the grilled halloumi slices. Drizzle a little olive oil and a squeeze of lemon juice over the top.

 Hot honey  

To make the hot honey, add 1 cup honey and 2 Tbsp chilli flakes to a small saucepan and heat over medium heat until simmering. Remove from the heat and add 1 tbsp red wine vinegar. Allow to sit for 1 hour, then strain into a sterilised jar and cool to room temperature before refrigerating.  

Recipe: Onezwa Mbola 
Photographs: Toby Murphy