This is a lunch salad I made for myself the other day, and we had the leftovers as a side dish for a few days after that. I love the combination of oranges and red onions, and the freshness of the fruit was a very nice contrast to the earthy flavor of kamut. I don’t see why kamut couldn’t be replaced with another less expensive grain in this recipe: wheat berries, spelt berries, or even whole brown rice would most likely be very nice.

Here’s what I put in my salad:

• 5 dl cooked kamut
• 1 orange, chopped
• 1 large red bell pepper, cubed
• 6 sundried tomatoes in oil, rinsed and chopped
• 1 red onion, thinly sliced
• 1 clove garlic, pressed
• 1 fresh red chili, deseeded and chopped
• juice of 1 lemon
• 2 tablespoons olive oil
• 1/2 teapoons salt (or more to taste)
• 1 teaspoon sugar
• freshly ground black pepper to serve

Kamut is a grain that requires soaking overnight and even after that, a normal cooking time is about one hour to an hour and a half. I cooked mine in a pressure cooker for 20 minutes, and then let the pressure come down naturally for 10 minutes.

After the kamut had cooled down, I just tossed all the ingredients in a bowl, and refrigerated the salad for a few hours before serving. It actually got better and better over the next few days, so refrigerating the salad overnight would marry the flavors nicely.

Right before serving, I crackled some black pepper over the salad. Very nice served with homemade crackers or a nice crusty bread and hummus!