Sorghum Salad With Cucumber, Cilantro and Cumin Seed (Serves 4 to 6)

2 teaspoons cumin seed
2 cups cooked sorghum, chilled or at room temperature 
1 medium English cucumber, diced (about 1½ cups; peeled or unpeeled)
½ cup chopped fresh cilantro leaves
1 scallion (trimmed), white and light-green parts thinly sliced
3 tbs canola or other neutral-tasting oil
½ tspn finely grated lime zest
1½ tbs lime juice (from 2 limes)
2 tspn honey
¼ tspn salt
⅛ tspn freshly ground black pepper

Toast the cumin seed in a small skillet over medium heat for about 2 minutes, shaking the pan to avoid scorching, until they are fragrant and a shade darker. 
Transfer the seeds to a cutting board; use the flat edge of a large knife to crush the seeds a bit.
Combine the cooked sorghum, cucumber, cilantro, scallion and the toasted, crushed cumin seed in a mixing bowl.
Whisk together the oil, lime zest and juice, honey, salt and pepper in a liquid measuring cup to form an emulsified dressing. 
Pour over the salad mixture and toss to coat evenly.

The Washington Post