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. Let them cool and mix the other ingredients in the meantime. Add the kamut when cooled. Store in the fridge, obviously.