I’ve now subscribed to ‘fridge emptying’ recipes, which are the best way to avoid increasingly unacceptable food waste and thus also save on everyday groceries! Considering that here in Catania, autumn is just a name because the humidity rate along with the sultriness is well above seasonal averages, I used up what I had in the fridge before the next shopping trip. Thus I brought to the table a pleasantly fresh dish, complete from a protein point of view and at the same time tasty! I will tell you that my greatest satisfaction was at my husband’s medical check-up, when, looking at his test results, the doctor complimented with these exact words: “It shows that your husband eats well!” Well, what can I say? I was very proud of my work and the fact that if the person I love can feel better, it’s partly thanks to me! But enough with the sentimentalism, let’s move on to my proposal for today, which is indeed super healthy and also suitable for those following a vegan diet, as it contains no animal-origin ingredients. It is a salad made with kamut, seasoned with a fabulous rocket and avocado pesto, both of which needed to be used quickly and, I swear, it brings the dead back to life. I added some grilled pepper fillets, red lentils, also to be used up before they expired, which served to make sure I never run out of a good dose of legumes, and with them, plenty of vitamins and minerals. It will be perfect as a main dish or, as I did, as a picturesque finger food or informal dinner with friends! In a few simple words, a full of wellness, taste, and quality at the reach of a single recipe!
CURIOSITY: Did you know that kamut is actually called that, but the term KAMUT® refers to the registered trademark to distinguish a specific variety of khorasan wheat with certain characteristics? In fact, its notoriety is mainly due to the fact that those who suffer from food intolerances towards common wheat can safely consume Kamut wheat, except for celiacs, as Kamut contains gluten. Also highly appreciated are its nutritional properties, good digestibility, and assimilability. It is important to highlight the presence of selenium, which, thanks to its antioxidant properties, is able to protect the body from the effects of free radicals.
All “vegan” recipes are free of meat and/or fish, nor is it possible to use other foods based on animal proteins, such as eggs and cheeses.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients:
- 250 g kamut
- 150 g red lentils
- 200 g cherry tomatoes
- 1 red bell pepper
- 50 g pickled onions
- 40 g salted capers
- to taste extra virgin olive oil
- to taste salt
- 50 g arugula
- 2 avocados
- 30 g cashew nuts
- 20 g walnuts
- 1 lemon juice
- to taste extra virgin olive oil
- 1 pinch salt
- to taste pepper
Preparation:
Cook the pepper in a baking tray lined with parchment paper at 392°F for about 30 minutes, turning it continuously. Let it cool, peel it, remove the seeds, and cut it into strips. Meanwhile, prepare the rocket and avocado pesto. Put the peeled and chopped avocados in a blender. Drizzle them with lemon juice, then add the arugula, walnut kernels, cashews, and a pinch of salt. Blend in several batches, adding the oil gradually and a few tablespoons of water to make the pesto more fluid (fig. 1).
Meanwhile, place the kamut in a pot with plenty of salted water and, from the boil, cook for 25 to 30 minutes or according to the times on your package. Add the lentils in the last 15 minutes and continue cooking. Once the kamut is cooked, drain it, let it cool, and put it in a large salad bowl. Add half of the pesto and the pepper strips (fig. 2).
Add the quartered cherry tomatoes, previously rinsed and squeezed pickled onions, and then season with more pesto and mix well. Let it rest in the fridge for 30 minutes, then serve with plenty of basil leaves.
And voilà… your kamut khorasan with red lentils and rocket and avocado pesto is ready to be enjoyed!
Bon Appétit from Fefe’s kitchen!
