Kamut bowl with tempeh, artichokes and lemon

Ingredients

For 1 serving

• Kamut (khorasan wheat)55 g
• Tempeh100 g
• Artichokes2
• Arugula30 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, soy,

In season: February – May

Method

1. Bring a pan of water to the boil, salt it, rinse the kamut and cook it for 35 minutes, until tender but still al dente; drain.
2. Meanwhile, prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips and peel the stem. Slice them into thin wedges, remove the hairy choke and drop them into water with a little of the lemon juice so they don't brown.
3. Heat half the oil in a frying pan over medium heat with the crushed garlic clove, add the drained artichokes and a pinch of salt and cook for 10 minutes, adding a little water if they dry out, until tender and lightly golden.
4. Cut the tempeh into roughly 1.5 cm cubes. In another pan heat the remaining oil over medium heat and brown the tempeh for 6–8 minutes, turning, until golden on all sides.
5. Wash the rocket and chop the parsley.
6. Combine the kamut, artichokes and tempeh with the rocket, dress with the remaining lemon juice, the grated lemon zest and the parsley and toss.