Kamut Salad with Carrots and Pomegranate

Ingredients for Kamut Salad with Carrots and Pomegranate

• 240ml water

• 120ml Kamut berries, soaked overnight and drained

• 325g shredded carrots (about 3 medium)

• 40g plus 2 tablespoons golden raisins

• 45ml freshly squeezed orange juice

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon honey

• 1/4 teaspoons ground cinnamon

• 1/4 teaspoons fine sea salt

• 2 matskedar extra jungfruolivolja

• 60ml toasted, chopped walnuts

• 40g pomegranate seeds, for garnish (optional)

1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.

2 Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.

3 To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavours to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.

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