Kamut, a new discovery

Last week we got red beets in our organic fruit and veggie box. I love beets, Markus not so much, so I get them all by myself! Today I boiled them and made a lunch salad with a stellar flavour combo: red beets, chèvre and honey. I wanted something more substantial in the salad as well, and while browsing the rice and pasta section of our small neighborhood grocery store (overpriced and with a lot of ready-made junk - we live in a student area) I found organic kamut. I had never tried that before and was pleasantly surprised. The nutty flavour worked really well with the other ingredients (speaking of nutty: pine nuts would also be great in this salad) and the texture was pleasant - a bit chewy but not stuck-in-your-teeth grainy. A nice alternative to bulgur, quinoa or couscous. I used just-boiled beets and kamut in my salad, so it was partly warm (I think warm salads feel more filling for some reason), but it would work with cold ingredients as well. I could see a big bowl of this on a buffet table, served with thinly sliced herb-marinated roasted lamb. Mmmmmm.........



Kamut salad with red beets and chevre

1 quite big lunch portion

1 portion of kamut
3 small red beets, boiled
50 g chèvre (goat cheese)
1 handful fresh baby spinach
Honey
Olive oil

Boil the kamut as directed on the package. Slice the beets thinly. Mix kamut, beets and spinach, sprinkle the chevre on top and drizzle a little olive oil and honey over the salad.