Kamut salad with chickpeas, sun-dried tomatoes and rocket

Ingredients

For 1 serving

• Kamut (khorasan wheat)60 g
• Cooked chickpeas130 g
• Sun-dried tomatoes15 g
• Arugula40 g
• Black olives6
• Capers5 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, sulphites,

Method

1. Bring a pan of water to the boil, salt it and cook the kamut over medium heat for about 35 minutes, until the grains are tender but still firm to the bite; drain and cool under cold water.
2. Meanwhile put the sun-dried tomatoes in a small bowl of hot water and leave them for 10 minutes, until soft; squeeze them and cut them into strips.
3. Rinse and drain the chickpeas and capers; slice the black olives into rings; wash and dry the rocket.
4. Combine the kamut, chickpeas, sun-dried tomatoes, olives and capers, dress with the oil, oregano and a pinch of salt and add the rocket just before serving so it stays crisp.