Courgette and Coriander Kamut Salad with Preserved Lemon Dressing

Kamut is an excellent source of plant-based protein with 40 per cent more protein than common wheat. This delicious salad makes for a healthy lunch that'll keep your energy levels up
Courgette and Coriander Kamut Salad with Preserved Lemon Dressing
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Courgette and Coriander Kamut Salad with Preserved Lemon Dressing
April 28, 2020
Preparation Time 15-20 minutes
Cooking Time 1 hour 15 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


190g kamut
1 head broccoli, florets removed
6 courgettes, grated
50g sunflower seeds, toasted
1 bunch spinneysFOOD Fresh Coriander, chopped

For the dressing

2 tsp spinneysFOOD Mustard Seeds, toasted
1 tbsp spinneysFOOD Honey
3 preserved lemons
3 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
spinneysFOOD Salt, to taste

To serve

spinneysFOOD Fresh Coriander


  • 1

    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.

  • 2

    Place the broccoli florets in a food processor and blitz until coarse.

  • 3

    Combine the kamut and broccoli together and top with the courgettes, sunflower seeds and coriander.

  • 4

    To make the dressing, combine all the ingredients together and toss through the salad.

  • 5

    Top with the fresh coriander and sultanas and serve.


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