Sorghum and roasted eggplant salad with pomegranate dressing

1.Cook sorghum using instructions below. Let cool.

2.Meanwhile, preheat oven to 200°C. Line two oven trays with baking paper and grease well with olive oil.

3.Slice eggplants into 1cm rounds and quarter each one. Transfer to trays, drizzle with the oil, scatter over fennel and cumin seeds, and season well with fine sea salt and freshly ground black pepper.

4.Mix well, using your hands to evenly coat the eggplant in oil. Spread out in a single layer on trays and roast for 15-20 minutes or until golden underneath. Flip each piece over and cook for a further 10 minutes or until golden and tender. Remove from the oven and set aside until cooled to room temperature.

5.To make the dressing, mix honey and pomegranate molasses in a bowl. Whisk well, add lemon juice and cider vinegar, then drizzle in olive oil while whisking to form an emulsified dressing. Season with fine sea salt and freshly ground black pepper.

6.Combine sorghum, cooled eggplant, spring onions, chilli, sesame seeds and herbs in a large bowl. Add dressing, mix well and serve.

7.To cook, bring 3 cups (750ml) water to the boil in a medium saucepan, add 1 cup (180g) sorghum, cover, reduce to a simmer and cook 45-50 minutes. To reduce cooking time and improve digestibility, try soaking the sorghum in measured water overnight, then cook the following day. You can find sorghum at most health food stores and selected supermarkets.