Broccoli Salad With Herby Tahini Dressing

The ancient wheat kamut is the base of this summer grain bowl, which is paired with an herb oil and a tahini dressing.

By Maddie Augustin | Experience Life

Makes 4 servings
Prep Time 20 minutes
Cook Time 50-60 minutes, plus overnight to soak the kamut

Ingredients

Bowl

1 cup Kamut
8 cups water, divided
Pinch of sea salt
1 medium head broccoli, chopped
¼ large red onion, diced
½ cup golden raisins

Herb Oil

4 cloves garlic, minced
2 tbs. chopped chives
1 tbs. chopped parsley
⅓ cup extra-virgin olive oil
Pinch sea salt

Tahini Dressing

¼ cup tahini
2 tbs. lemon juice
1 tbs. honey
¼ tsp. freshly ground black pepper

Directions

STEP 1

Add Kamut to a large bowl and submerge in 4 cups of water. Soak overnight, and up to 24 hours in advance.

STEP 2

Prepare herb oil. Place garlic, chives, and parsley in a heatproof bowl or small saucepan. In a separate saucepan, heat olive oil over medium-high heat to 200 degrees F, or until shimmering but not smoking. Carefully pour the hot oil over the minced aromatics. Season with salt and set aside overnight.

STEP 3

The following day, strain the Kamut. Strain the herb-infused oil, discarding the herbs and reserving the oil.

STEP 4

Add the soaked Kamut, four cups of water, and a pinch of salt to a large saucepan over high heat. Bring the mixture to a boil, reduce the heat to medium-low, and simmer uncovered for 50 to 60 minutes, or until tender.

STEP 5

In a small bowl, whisk the strained herb oil with the tahini-dressing ingredients until smooth.

STEP 6

In a large mixing bowl, combine Kamut, broccoli, red onion, golden raisins, and tahini dressing. Enjoy within five days.

Photography by: Terry Brennan; Food styling by: Betsy Nelson

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