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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.
broccoli salad grain bowl
  • Makes 4 servings
  • Prep Time 20 minutes
  • Cook Time 50-60 minutes, plus overnight to soak the kamut



  • 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


Add Kamut to a large bowl and submerge in 4 cups of water. Soak overnight, and up to 24 hours in advance.
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.
The following day, strain the Kamut. Strain the herb-infused oil, discarding the herbs and reserving the oil.
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.
In a small bowl, whisk the strained herb oil with the tahini-dressing ingredients until smooth.
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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Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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