Kamut Chard Salad with Lemon Fennel Dressing
Living on a boat doesn't always afford fresh vegetables but right now my refrigerator can barely close because I went overboard on greens at the store. This salad, while delightful, is really just a way to use some of those greens as well as the garden of vegetables I lugged home in my camping backpack, because that's how I shop now.
2 cups kamut berries uncooked
4 cups water
Swiss Chard, raw, chopped
4 oz mozzarella cheese, cubed
1 cucumber, diced
1 zucchini, shredded
A handful of sunflower seeds, raw or roasted
2 T. Lemon juice
2 T. Olive oil
Cook the kamut berries as you would rice (this is where my recipes fall short because I'm going to require you to know how to cook rice and I'm not going to make some extravagant description on how to do this because that's already been written. Google it). Let them cool and mix the other ingredients in the meantime. Add the kamut when cooled. Store in the fridge, obviously.