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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.