This dish combines the great tastes and textures of kamut with a series of Greek and Middle Eastern flavor explosions that, if you're tasting with imagination, seem to emphasize the ancient nature of this grain.
1 cup kamut berries
1/2 cup diced imported feta cheese (about
1/2 cup thinly sliced red onion
1/2 cup julienne strips of seeded European cucumber
1/4 cup extra-virgin olive oil
1/4 cup julienne strips of roasted red or orange bell pepper
3 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh mint leaves plus mint sprigs for garnish
3 tablespoons fresh lemon juice, or more
1 tablespoon chopped pitted brine-cured black olives
1 teaspoon ground cumin seed
1 garlic clove, minced, or more to taste
crushed hot red pepper flakes to taste
salt to taste
1. Cook the kamut berries in a large kettle of boiling salted water for 1 hour, or until they are tender, and drain completely.
2. Stir together the warm kamut berries, the feta, onion, cucumber, olive oil, roasted pepper, minced herbs, lemon juice, olives, cumin, garlic, and red pepper flakes in a large bowl. Season to taste with salt. Serve salad at room temperature, garnished with mint sprigs.
Kamut is lovely as a warm side dish- but it's especially good in this room-temperature salad, which can be served alone as a first course. It combines the great tastes and textures of kamut with a series of Greek and Middle Eastern flavor explosions that, if you're tasting with imagination, seem to emphasize the ancient nature of this grain. If you wish to serve it as a room-temperature side dish, you might want to pair it with grilled meat or fish that has Greek or Middle Eastern flavors. Serves 4 as a first course