Kamut Salad with a KICK!

Kamut Salad with a KICK 

Kamut Salad with a KICK

1 cup kamut

3 cups water

1/2 teaspoon salt

1 tablespoon garlic, chopped (about 5 cloves)

1/4 cup olive oil

1 large bunch of fresh mint (or 1 pkg if buying at local supermarket)

1 or 2 jalapeño peppers, with the stem cut off (I used 1)

2 serrano peppers, with the stem cut off

3 scallions, roughly chopped

1/2 bunch of cilantro, trimmed and chopped

1 teaspoon salt

1/3 cup fresh lemon juice

1 English cucumber, peeled and diced into 1/4-inch pieces

1 pint cherry tomatoes, cut in half

1. Rinse kamut in cold water then drain. Place in saucepan, cover with water and let soak about 8 hours or overnight. Drain and return to saucepan and add 3 cups water. Bring to a boil, cover, and simmer for about 30-60 minutes. Remove from heat and let sit overnight to absorb as much water as possible. The more water, the puffier the kamut.

2. Heat the oil in a sauté pan and add garlic to the hot oil. Stir just until heated. Allow oil to cool.

3. To make the dressing place the mint, peppers, scallions, cilantro, salt, and lemon juice in a blender. Blend on high. Slowly pour the oil and garlic in the blender to emulsify.

4. Add the cucumbers and tomatoes to kamut then add the dressing and mix.

5. Refrigerate until served. May mix in any protein just before serving.

This is a spicy salad bursting with flavor!