Kamut is an ancient, hearty grain we love–and although regular kamut takes almost an hour to cook, we’ve found a par-cooked variety that changes everything! Sweet raisins and salty feta are mixed in for contrast, and yellow squash is broiled to get those great charred bits. Keep a close eye when broiling kale: the leaves are thin and cook quickly. Cook, relax, and enjoy!
What you’ll need:
2 oz blanched (skinless) hazelnuts
1 cup kamut
¼ cup golden raisins
3 scallions
2 oz feta
2 Tbsp rice vinegar
10 oz yellow zucchini
5 oz curly kale
coarse salt
freshly ground black pepper
olive oil
Equipment:
large pot
strainer
rimmed baking sheet
Recipe steps:
-
Toast hazelnuts
Preheat oven to 400ºF, and bring a large pot of salted water to a boil. Spread hazelnuts on a rimmed baking sheet and roast until toasted and fragrant, about 5 minutes. Let cool to handle, then roughly chop. -
Cook kamut
Switch oven to broil. Add kamut to boiling water and cook until tender, about 10 minutes. Drain and toss with raisins while still hot. Set aside while you prepare the other ingredients. -
Prep ingredients
Trim and thinly slice scallions. Crumble feta. Trim ends from squash and slice into ½-inch rounds. Remove kale leaves from stems and tear into bite size pieces. -
Broil squash
Coat a rimmed baking sheet with 1 tablespoon oil, place squash on the sheet, and season with salt and pepper. Flip squash to coat with oil, and season other side with salt and pepper. Broil until softened and charred in spots, 6-8 minutes. -
Add kale
Remove sheet from oven and flip squash. Add kale to sheet, toss with 1 tablespoon oil, and season with salt and pepper. Broil until kale is crispy and charred in spots, 2-4 minutes. -
Make dressing & serve
In a large bowl, whisk rice vinegar and 2 tablespoons oil; season to taste with salt and pepper. Add kamut and raisin mixture, chopped hazelnuts, scallions, and feta and toss to combine. Divide kamut salad between two bowls and top with squash and crispy kale. Enjoy!
