Kamut, also called Khorasan wheat or Pharaoh grain, because it was discovered in ancient Egyptian tombs, is richer in protein than regular wheat and high in nutrients, such as vitamin E, magnesium, and zinc. It adds a rich taste and texture to this flavorful salad.
3 tablespoons extra-virgin olive oil
2-3 tablespoons maple syrup
3 tablespoons lemon juice
2 teaspoons lemon zest
dash salt (to taste)
3 cups warm cooked kamut grain (about 1 ½ cups dry)
1/2 cup coarsely chopped pecans
1/3 cup thinly sliced spring onions, plus 1 tablespoon
1/3 cup thin-sliced celery
1 cup corn, grill if preferred
2 cups chopped watermelon
- Blend oil, maple syrup, lemon juice, lemon zest, and salt in a small bowl. Add kamut and nuts. Stir thoroughly and let sit until cooled.
- Assemble salad in a tall, glass/bowl: Place 1/3 of the kamut at the bottom, and layer half of each of the onions and celery, corn, and watermelon. Repeat. Add the last 1/3 of the kamut to the top and sprinkle with the remaining 1 tablespoon of sliced spring onions. Present as a layered salad and toss just before serving.
Makes 6 Side Dishes