Recipe Details

KAMUT® Brand Khorasan Wheat Summer Salad


Recipe courtesy of Chef Seth Bostick, Community Medical Center/Thomas Cuisine

2 tablespoons coarse salt
3/4 gallon boiling water
4 cups KAMUT® Brand khorasan wheat bulgur
1/2 lb. quartered artichoke hearts
3 oz. pitted kalamata olives
3 oz. dried apricot
1 bunch fresh parsley
1 cup diced red bell peppers
1 cup sun dried tomatoes 
1 cup slivered almonds
1 cup crumbled feta cheese
1 tablespoon crushed red pepper
1 tablespoon coarse black pepper
1 1/2 tablespoons sea salt

1 Cup olive oil
1/2 Cup honey
1 Tablespoon fresh minced garlic cloves
1 Cup fresh lemon juice

Cook KAMUT® Brand khorasan wheat bulgur  for one hour until grain is plump and beginning to split. Drain and let cool.
Add all ingredients together and let stand for one hour to let flavors develop. Keep refrigerated until serving. Mix with dressing (olive oil, honey, garlic, lemon juice) 15 minutes before serving. The salad should be wet but still firm to the spoon. Enjoy!