Warm grain, chickpea and aubergine salad with saffron yogurt recipe | EUROtoday

Kamut, in any other case generally known as khorasan wheat, is an historic grain. The grains are fairly giant (typically as much as thrice larger than fashionable wheat) and have a buttery form of style that works effectively with actually massive flavours (harissa, preserved lemons, blush tomatoes, inexperienced olives), although you do must soak it in a single day earlier than cooking. You can discover kamut in wholefood shops or on-line. Or use spelt, farro or barley.