Red Vegetable Salad with Kamut

Well here we go 🙂 This is our first post. I decided to be adventurous and make up my first recipe, after lots of thought and consideration I decided on a nice Kamut salad.  I was inspired by Lisa’s recipe using Kamut (Tibetan Campa with Fresh Roasted Kamut Flour). My family love salads and this seemed like a good option to ease myself into doing my first ever food blog post. I am very excited to have my husband MJ helping me too and look forward to his contributions which I am sure will be more along the “sweet tooth” side of things.

This salad does look rather complicated with all sorts of flavours going on but I wanted to make something that would be easy to throw together and be tasty too. Incidentally everything apart from the Kamut and sesame seeds seem to be red. Not sure if I was thinking of a future Christmas theme salad perhaps 😉

Ingredients – Salad

  • 10 red radishes thinly sliced
  • 7 tablespoons of cooked Kamut (Khorasan Wheat)
  • 2 red spring onions finely chopped
  • 1 red pepper finely chopped
  • 2 pink grapefruits peeled and cubed
  • 2 tablespoons sesame seeds
  • 100g of dried cranberries
  • 4 cooked beetroot bulbs thinly sliced
  • 10 baby plum tomatoes cut in half

Instructions

  • Soak the Kamut overnight.
  • Rinse well and then add the kamut to fresh boiling water adding a pinch of salt to water. Boil for 40 minutes then drain and set aside to cool.
  • Wash and chop all vegetables and place in a bowl.
  • To make the dressing, whisk together all of the ingredients in a small bowl.
  • In a medium bowl, pour the dressing over the vegetables and gently toss. Add the kamut to the vegetables by stirring gently.
  • Serve at room temperature or cold, garnished with the sesame seeds.

Makes about 3 to 4 cups/servings

Ingredients – Salad Dressing

Honey and mustard dressing

  • ½ cup fat free plain Greek yogurt
  • 2 tablespoons mustard
  • 3 tablespoons honey
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ¼ teaspoon dried mixed herbs

Whisk together all ingredients in a bowl. Cover and chill until ready to serve.

Red Vegetable Salad with Kamut

Red Vegetable Salad with Kamut