Tabbouleh-style mielie sorghum salad

• 300 g sorghum
• 300 g mielie rice
• 2 red peppers, halved
• 4 garlic cloves
• 1 sprig rosemary
• 1/4 cup olive oil
• salt, to taste
• 4 sticks celery, chopped
• 2 T mint, chopped
• 4 T Italian parsley finely chopped
• 3 T coriander, finely chopped
• 3 T dill, finely chopped
• 2 salad onions, chopped

For the dressing, mix:

• 2 T tomato paste
• 2 cloves garlic, crushed
• 4 T extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 lemon, juiced

1. Preheat the  oven to 230° C.
2. Cook the sorghum and mielie rice according to package instructions. Drain and cool.
3. Place the red peppers, garlic and rosemary in a roasting pan. Drizzle with olive oil and season with salt. Roast for 30 minutes until charred, then set aside to cool.
4. In a serving dish, combine the cooled sorghum, mielie rice, celery, herbs and salad onions. Tear the cooked red peppers and add to the salad.
5. Pour over the dressing and toss to combine.