Kamut Almond Salad

Considered by some to be the great-great grandfather of grains, kamut is a high-protein, large-kernelled wheat with a nutty flavour. You may find it in packages or sold in bulk. It adds a great chewy texture to this grain salad.

1 cup dry kamut
3 cups water
sea salt
¼ cup dried currants

Whisk:
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice, freshly squeezed
1 tsp. pure honey
½ tsp. ground cumin
1 lemon, freshly zested, minced
¼ cup slivered almonds, toasted, roughly chopped
¼ cup fresh cilantro, chopped
sea salt
black pepper, freshly ground

Boil kamut in salted water in a saucepan, then reduce to a simmer and cook, covered, 1 hour. Add currants in the last 2 minutes of cooking; drain.

Whisk together oil, lemon juice, honey, cumin, and zest.

Combine kamut mixture with almonds and cilantro, and toss with vinaigrette to coat; season with salt and pepper.

Makes 4 servings.