Sorghum is a gluten-free pseudo grain, like millet and quinoa. Botanically speaking, it’s actually a grass, but it cooks like a grain. It reminds me most of pearl (or Isreali) couscous with its round shape and slightly chewy texture.
Bring a large pot of salted water to the boil. Preheat oven to 200C. Line an oven tray with baking paper.
To serve, spoon salad onto platter; crumble over feta and scatter over nut and seeds.