Kamut with Chermoula Dressing Recipe
Serves
4
Ingredients
- 400g vine-ripened cherry tomatoes
- 1tbsp extra virgin olive oil
- 150g kamut/khorasan wheat
- 200g spring greens or kale, tough outer leaves and stems discarded, leaves finely shredded
- 2 large handfuls of freshly chopped coriander leaves
Chermoula dressing
- 1 small preserved lemon and 2tbsp juice from the jar
- 4tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1tsp each ground cumin, ground ginger and ground coriander
- ½tsp dried chilli flakes
- sea salt and freshly ground black pepper, to taste
Method
1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Toss the tomatoes in the oil and spread out in a large roasting pan. Roast for 15-20 minutes, until starting to collapse.
3. Meanwhile, put the kamut in a pan and cover with plenty of water. Bring to the boil, then turn the heat down, part-cover and simmer for 10-12 minutes, until tender. Drain and transfer to a serving bowl with the spring greens and coriander.
4. For the dressing, scoop out and discard the flesh from the preserved lemon. Finely chop the skin and combine it with the rest of the ingredients in a bowl. Season with salt and pepper. Spoon half of the dressing over the salad and toss to combine. Pile the tomatoes on top, then spoon over the rest of the dressing and serve.
Recipe courtesy of Power Grains, Ryland Peters and Small
Read more recipes from Rude Health Magazine...
Read the Food articles archive...