Step 1

The night before, soak the sorghum grains in ample water with a splash of lemon juice or apple cider vinegar if you have it on hand. When you are ready to cook, rinse and drain well, then add to a pot with 5 cups water (a little vege stock will add extra flavour). Cover, bring to a boil, then reduce to low heat. Cook for 45 minutes, the sorghum should be soft yet slightly chewy.

Step 2

While the sorghum cooks, place whole capsicum in the oven on a high rack, grill at a high temperature, turning with tongs periodically. Once blackened, remove and let cool. Cut them open and de-seed, then slice thinly. An option - simply add raw.

Step 3

To prepare the chickpeas, drain and rinse well, then rub as dry as possible between two paper towels. Place them in a small bowl, add spices, drizzle with oil and toss to coat. If desired, add to a hot pan and cook them till they have popped and are crispy, otherwise add to salad as is.

Step 4

Once sorghum has cooked, add finely chopped parsley and mint, red onion, capsicum, chickpeas, pomegranate, pistachios and olives. Mix well.

Step 5

To make the dressing, combine all ingredients, whisk together, and pour over salad.