For the dressing
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 courgettes, sunflower seeds and coriander.
To make the dressing, combine all the ingredients together and toss through the salad.
Top with the fresh coriander and sultanas and serve.