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.
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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Maddie Augustin is a Minneapolis-based recipe developer.
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