Ingredients
Salad
½ bunch red seedless grapes
1 cup Kamut
150g rocket
1 carrot, grated
½ cup walnuts
100g feta
Dressing
Juice of ½ orange
Juice of ½ lemon
1 tsp honey
Pinch cinnamon
Salt and pepper
3 tbsp hemp seed oil
To serve
2 pita breads, quartered
Method
Preheat the oven to 120°C and bake grapes on a lined baking tray for 30-40 minutes.
In a saucepan of salted boiling water, add the kamut and then simmer, covered, for 30-40 minutes or until tender. Drain water and cool in a large bowl.
Arrange the rocket on a serving dish and scatter the cooled kamut over the top, followed by the carrot, walnuts and roasted grapes. Crumble over the feta.
In a lidded jar, add all of the dressing ingredients then seal with the lid and shake to combine. Pour the dressing over the salad.
Serve with pita bread.
