A wholesome and filling salad, lightly spiced with sumac and mace with ‘pops’ of freshness from pomegranate seeds, mint, lemon and parsley. Enjoy this salad as a side, appetiser or for a healthy and tasty lunch.
Keep reading to find out how to make this Puy Lentil, Pomegranate, Sumac and Kamut grain salad, and useful tips and substitutions.
What Exactly is Kamut grain?
Pronounced Kah-moot, is an ancient grain, related to wheat, also known as Khorasan Wheat.
KAMUT® is the brand name by which the Khorasan wheat grain and flour is sold, it means ‘Wheat’ in ancient Egyptian.
Kamut grains or ‘berries’ as they are also known, look very similar to brown rice but a bit more ‘fuller’ and plump. After they are cooked, they plump up even further, and have a smooth texture and a taste that is both nutty and buttery.
Kamut can be used to substitute things like quinoa, brown rice, farro, pearl barley in recipes. Because of it’s soft, chewy and slightly nutty texture, it pairs well with things like nuts, spring greens, kale, cabbage etc.
This recipe for Puy lentil, pomegranate and kamut grain salad has a combination of crunchy, chewy, sweet, and salty ingredients for the perfect balance of flavour.
Ingredients you’ll need:
Puy Lentil, Pomegranate, Sumac and Kamut grain salad
- Kamut grain: cook this in vegetable stock with fresh herbs like bay, to infuse it with extra flavour
- Puy lentils: for that earthiness
- Pomegranate seeds: the star ingredient!
- Red onion: for sharpness and a pop of colour in the salad
- Almonds : for something nutty and crunchy
- Pumpkin seeds: Lightly toasted for added flavour
- Dried cranberries: to balance the sweetness
- Dried apricots: for something sweet and chewy
- Parsley, Mint and Lemon Zest: for a fresh element to the salad
- Sumac: for a layer of lemony fruitiness
- Mace: sweet, warm and slightly spiced. – Very much like nutmeg but more ‘savoury’ tasting.
How to make this Puy Lentil, Pomegranate, Sumac and Kamut grain salad
This salad is super easy to make! First, you need to cook the kamut, and the lentils (separately), drain rinse and cool.
Then chop/slice/cut up all the other ingredients and add everything to a large mixing bowl, toss with the lemon juice and serve alongside a dollop of dairy free yogurt.
Recipe substitutions
This recipe is versatile and can have a variety of substitutions if needed:
- Kamut: sub for, quinoa, farro, pearl barley, brown or red rice
- Dried cranberries: sub for, dried cherries, golden raisins or even goji berries
- Lemon zest: sub for either orange or lime zest
- Mace: sub for ground nutmeg
Tips for making the best out of this puy lentil and kamut salad
- Cook the Kamut in broth rather than water. This infuses the farro with flavour and will create a more flavourful and tasty salad. For extra added layers of flavour add fresh herbs like bay leaves, rosemary and even a few cloves of garlic in to the cooking water/broth.
- Coat the salad in the lemon juice. To keep the salad and herbs fresh.
- For best results; make the salad and let the flavours infuse for a few hours, or overnight.
- Serve this salad alongside some fresh flatbreads a dip and home made dukkah.
If you tried this recipe for Green Pea, Lentil and mint dip or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Puy Lentil, Pomegranate and kamut grain salad
- Prep Time: 10
- Cook Time: 35 (grains & pulses)
- Total Time: 45
- Category: salads
- Diet: Vegan
Description
A wholesome and filling salad, lightly spiced with sumac and mace with ‘pops’ of freshness from pomegranate seeds, mint, lemon and parsley.
Ingredients
-
- 3/4 cup or 150g cooked kamut grain
- 3/4 cup or 150g cooked puy lentils
- 1 small red onion, finely diced
- 1/3 or 50g cup dried cranberries
- 1/3 cup or 50g dried apricots
- 1/3 cup or 30g finely chopped parsley
- 1/4 cup or 30g finely chopped mint
- 1 Lemon – zested and juiced
- 1/4 cup or 30g pumpkin seeds, lightly toasted and roughly chopped
- 1/2 cup or 75g almonds, lightly toasted and roughly chopped
- 1 pomegranate
- 2 TSP Sumac
- 1 TSP Ground Mace
- Salt
- Pepper
- 3/4 cup Vegan Greek style yoghurt (to serve alongside)
Instructions
- Cook the Kamut and Lentils (separatley): Bring the kamut and vegetable stock to a boil in a saucepan and cook according to package directions. Drain off the excess liquid and let the grains and lentils cool completely.
- Gently toast the almonds and pumpkin seeds in a dry pan over a medium-low heat until lightly toasted and fragrant, turn off the heat when the pumpkin seeds start to ‘pop’
- Finely dice the onion, slice the herbs, zest and juice the lemon.
- Assemble the salad: Mix all the ingredients except the yogurt together in a large bowl. Taste and season with more salt and pepper if needed.
Notes
Cook the kamut in broth rather than water. The broth will give the farro flavour and make for a better-tasting salad.
Keywords: kamut grain, pomegranate, salad, puy lentil, sumac
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