Kamut Delight with Olives & Toms
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!
Prep time: 5 min
Cooking time: 30-40 min
- 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
1. Soak kamut overnight. Drain then 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 30 – 40 minutes. (45 – 60 minutes if grains were not soaked). Once done, drain.
2. In a salad bowl mix tahini, olive oil, lemon juice, garlic, mustard, cumin, sumac, 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.