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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!