Kamut Salad with Chorizo
Photography by Vanessa Wu.
Made using kamut and chorizo, this high-protein salad is filling enough for lunch.
Serves: 6–8
INGREDIENTS
2 cups whole grain kamut
500 ml chicken stock, hot
2 cloves garlic, crushed
3 tablespoons olive oil
4 chorizo sausages, diced
1 red and yellow capsicum, diced
2 zucchini, diced
½ cup pine nuts, toasted
½ cup flat leaf parsley
zest and juice of 1 lemon
75 ml olive oil
sea salt and freshly ground black pepper
METHOD
Soak the kamut overnight in a bowl of cold water. Drain well.
Put the kamut, stock and the garlic in a saucepan and bring to the boil. Reduce the heat and simmer gently, half covered, for about 1 hour until tender. The kamut will be chewy but tender when cooked. If there is still stock in the bottom, remove the lid and increase the heat until it has all been absorbed.
Heat the oil in a sauté pan over a medium heat.
Add the chorizo, capsicum and the zucchini and cook for 5 minutes. Tip into a bowl and stir in the kamut, spring onions, pine nuts and the flat leaf parsley.
Whisk the lemon juice, zest and the olive oil together in a bowl and season. Pour over the salad and spoon through.
Serve the salad warm or at room temperature.
Pantry Note: Kamut is a high protein wheat grain available from wholefood stores.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!