200 g red sorghum 
sea salt and freshly ground black pepper, to taste 
2 butternuts 
500 g medium carrots, peeled 
160 g Woolworths South African Feta cheese with black pepper 
3 Easy to Peel ClemenGold® Mandarins, peeled and sliced 
40 g rocket

For the dressing:

6 T olive oil 
1 T white balsamic condiment 
2 T smooth apricot jam 
Juice and zest of 1 Easy to Peel ClemenGold® Mandarin 
1 t ground cumin 
1 t chilli flakes (optional, to taste)

1. Place the sorghum and 3 cups water in a saucepan, cover and simmer for 1 hour. Drain, season and set aside. Mix the dressing ingredients and season to taste.
2. Preheat the oven to 200ºC. Halve the butternuts, remove the seeds, then cut into 3 cm wedges. Toss the carrots and butternut in half the dressing and arrange in a single layer on a large baking tray. Roast for 45 minutes, or until soft and caramelised. Add the feta in the last 20 minutes of the cooking time.
3. Remove the butternut, carrots and feta from the tray and toss the sorghum with the pan juices. Cut the carrots into 3 pieces. Spoon the sorghum onto a plate and top with the butternut, carrots, ClemenGolds and feta. Drizzle over the remaining dressing and scatter over the rocket.

SHOP RECIPE