Ingredients
- SpinneysFOOD organic extra virgin olive oil 3 tbsp
- Lemons 3
- Honey 1 tbsp
- Mustard Seeds 2 tsp
- SpinneysFOOD Fresh Coriander 10g
- Sunflower seeds 50g
- SpinneysFOOD organic courgettes 6
- Kamut 190g
- Broccoli florets 1
Equipment
- Salad bowl 1
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."
Courgette and coriander kamut salad with preserved lemon dressing
Salad 20 Mins Prep ยท 75 Mins Cook
- 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.
- Place the broccoli florets in a food processor and blitz until coarse.
- Combine the kamut and broccoli together and top with the grated courgettes, toasted sunflower seeds and chopped coriander.
- To make the dressing, combine all the ingredients together and toss through the salad.
- Top with micro greens and sultanas and serve.