Smoky kamut salad

Smoky kamut salad

From
Grains
Photographer
Deidre Rooney

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cook 200 g kamut in boiling water for 50 minutes.
  2. Drain and rinse, season well and dress with 2 tablespoons white balsamic vinegar, 100 ml pumpkin seed oil and 1 tablespoon maple syrup.
  3. Add 125 g sliced smoked chicken, 15 g chopped smoked almonds, 1 thinly sliced pear tossed in the juice of 1 lemon, 1 thinly sliced red chicory, and 1½ teaspoons pumpkin seeds.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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