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
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.