1 cup dry sorghum
3 cups water
1 large zucchini
1 bunch radishes (about 12 radishes), washed and trimmed
2 ears white or yellow corn, kernels removed (about 1½ - 2 cups kernels)
2 tablespoons olive oil, divided
½ teaspoon Dijon mustard
1 tablespoon lemon juice
1 small shallot, chopped
¼ teaspoon salt (plus extra for roasting)
Pepper to taste
¼ cup fresh basil leaves, chopped
¼ cup fresh tarragon leaves, chopped

1. Rinse the sorghum grain in a fine sieve under running water for about a minute. Add it, along with the 3 cups water, to a pot. Bring the grain to a boil and reduce it to a simmer. Simmer for 45-50 minutes, or until the sorghum is tender. Allow the sorghum to cool for 10-15 minutes.
2. While the sorghum cooks, preheat your oven to 400F. Halve the zucchini lengthwise, then halve each half again. Chop the zucchini into ¾ inch chunks. You should have about 1½ -2 cups. Cut the radishes into quarters. Toss the zucchini, radishes, and corn with a tablespoon of olive oil and transfer the vegetables to parchment or foil lined baking sheet. Sprinkle lightly with salt and pepper. Roast the vegetables for 25-30 minutes, stirring them once through, or until the radishes and zucchini are tender and browning slightly. Allow the vegetables to cool for 10 minutes.
3. To prepare the grain salad, mix the sorghum and roasted vegetables together. Whisk together the remaining tablespoon olive oil, mustard, lemon, shallot, salt, and pepper. Pour these ingredients onto the grain and vegetable mixture, then add the chopped basil and tarragon. Toss everything together. Check the salad for seasoning and add extra salt or lemon or pepper as needed. Serve. Leftovers will keep in an airtight container in the fridge for up to three days.