Kamut is a non-hybridized ancient strain of wheat that is also a whole grain. I adore its slightly nutty taste and chewy texture. If you can’t find Kamut, you can use spelt, farro, rye berries or wheat berries. If you need the dish to be gluten free, substitute the wheat with quinoa or rice.
Knife skills tip: To julienne basically means to cut into matchstick size pieces.
Serve at room temperature.
To prep salad in advance: Cook kamut, cool and refrigerate. Make the dressing and chop the pistachios. Prior to serving, sliced the apple and fennel. Combine the kamut with the beans, fennel, apple, pistachios and dressing.
Serve on it’s own or on a bed of baby kale, arugula or spinach.
Keywords: kamut, salad, pistachios, whole grains, vegan, dairy free