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.