About the Recipe
Kamut also known as Khorasan wheat is an ancient grain and the name refers to a historical region in modern-day Iran in the north-east. This wonderful grain is my recent discovery. But it looks like I’m really late to the table as it’s been a staple food in many places around the world such as Italy. They make kamut flower, kamut pasta, to name but a few uses of this grain. I feel that this nutty cereal goes very well with tahini in salads and thus see below a very simple recipe for an outstanding dish!
Ingredients
300g Kamut
6 tomatoes
150g black olives, pitted
Small bunch of parsley
4 tbsp. tahini
6 tbsp. extra virgin olive oil
Juice of ½ lemon
3 garlic cloves, peeled and crushed
1 tbsp. Dijon mustard
½ tsp. cumin
½ tsp. sumac (optional)
Freshly ground black pepper & salt to taste
Preparation
Rinse the kamut grain, place in a cooking pot and add 900ml of fresh water. Bring to the boil and then turn down the heat to simmer and cook for 20 – 30 minutes. It's ready when soft but still crunchy. Once done, drain.
In a salad bowl mix tahini, olive oil, lemon juice, garlic, mustard, cumin, sumac if using, pepper & salt. Add chopped tomatoes, olives and chopped parsley. Add kamut and stir in well. Check for seasoning and add more pepper or salt if needed.