Kamut is an excellent source of plant-based protein with 40 per cent more protein than common wheat. This delicious salad makes for a healthy lunch that'll keep your energy levels up
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 75 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 422 |
| Fat | 24g |
| Saturates | 5g |
| Protein | 15g |
| Carbs | 33g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Cover the kamut with a good amount of water, bring to a boil, and then reduce to a medium-low heat. Cook for approximately one hour. The kamut should be tender but will still be slightly chewy. Set aside to cool.
2
Place the broccoli florets in a food processor and blitz until coarse.
3
Combine the kamut and broccoli together and top with the grated courgettes, toasted sunflower seeds and chopped coriander.
4
To make the dressing, combine all the ingredients together and toss through the salad.
5
Top with micro greens and sultanas and serve.