Monday, September 16, 2013

Warm Kamut and Purple Kale Salad

#cookinginahotelroom continues with a hearty colorful salad that is packed with protein and veggies - a complete meal in one bowl!

If you're not familiar to Kamut, it's an ancient grain from Egypt. It's very similar to brown basmati rice, but thicker and chewier in texture. It's also high in protein and has a great nutty flavor that is very satisfying to a hungry appetite.



Warm Kamut and Purple Kale Salad
by Sarah Farsh September 16, 2013

  • 2 cups cooked kamut ancient grain (read package for cooking instructions)
  • 2 cups chopped purple kale
  • 1 can unsalted chickpeas, drained
  • 1/2 eggplant, peeled, chopped 
  • handful cherry tomatoes, sliced in half
  • 2 tsp curry powder
  • juice of 1 lemon
  • salt and pepper to taste
In a pan or pot, lightly sauté eggplant and curry powder until soft - adding a little bit of water as needed. In a large bowl, toss kamut, kale, chickpeas, sautéed eggplant, tomatoes, lemon juice, salt and pepper together and enjoy! I ended up having some extra Watermelon Radish, so I threw a few pieces into my final presentation ;)

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