When fresh sorghum in season, you need to enjoy making this incredible salad because it is not just tasty however really healthy!

PAUNK SALAD

Components

1 cup fresh sorghum (paunkh).
1 medium onion, carefully sliced.
1 small tomato, finely sliced.
1 English cucumber, chopped.
2 tbsps roasted peanuts, peeled.
2 tbsps fresh pomegranate pearls.
1-2 green chillies, sliced.
1 tablespoon chopped fresh coriander leaves.
A large pinch of roasted cumin powder.
Salt to taste.
2 tablespoons moth beans (matki) sprouts.
2 tablespoons green gram (sabut moong) sprouts.
1/2 lemon.
Dressing.
1/4 cup hung yogurt.
1 tsp crushed garlic.
Salt to taste.
1/2 lemon.
1 tbsp additional virgin olive oil.
2 tsps honey.
Squashed black peppercorns to taste.
To serve.
Shredded lettuce leaves as needed.
Cucumber slices as needed.
Cherry tomato wedges as required.
Black pepper sev for garnish.

Technique.

1. Take pauk in a large bowl, add onion, tomato, cucumber, peanuts, pomegranate pearls, green chillies, coriander leaves, roasted cumin powder, salt, moth beans, green gram sprouts and squeeze the juice of lemon and blend well.
2. To make the dressing, take hung yogurt in a bowl, include garlic, salt, capture juice of lemon, extra virgin olive oil, honey and crushed black peppercorns and mix well.
3. Include this dressing over the salad and carefully toss. Transfer on a bed of shredded lettuce leaves.
4. Garnish with cucumber slices and cherry tomato wedges and spray black pepper sev.
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