Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Courgette and coriander kamut salad with preserved lemon dressing

Salad 20 Mins Prep · 75 Mins Cook

Cover the kamut with a good amount of water, bring to a boil, and then reduce to a medium-low heat. Cook for approximately one hour. The kamut should be tender but will still be slightly chewy. Set aside to cool.
Place the broccoli florets in a food processor and blitz until coarse.
Combine the kamut and broccoli together and top with the grated courgettes, toasted sunflower seeds and chopped coriander.
To make the dressing, combine all the ingredients together and toss through the salad.
Top with micro greens and sultanas and serve.