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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

Difficulty: easy




  • 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.


9 January 2017