Kumat Salad with fresh strawberries
2 cups kamut
4 cups low in sodium vegetable stock
2 cups strawberries, hauled and cut into quarters
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 tablespoons of olive oil
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped mint
3 tablespoon extra-virgin olive oil
¼ cup goats cheese, crumbled
¼ cup pistachio nuts, crushed
How to cook:
Place a large saucepan over a medium heat on the stove, add kamut and stock, bring to a boil, then turn down to a simmer, cook for 20 to 25 minutes or until all the stock has been absorbed and the kamut is tender. Remove the pan from the stove, and allow the kamut to cool.
Place the strawberries in a small bowl, pour over the balsamic vinegar, sprinkle with brown sugar, and allow to macerate for at least 15 minutes while the kamut cools.
To assemble, take a large salad bowl, spoon in the cold kamut, stir in the chopped herbs, oil, and cheese, scatter over the strawberries and top crushed pistachio nuts.