Kamut with swordfish, aubergine and mint

Ingredients

For 1 serving

• Kamut (khorasan wheat)60 g
• Swordfish130 g
• Eggplant150 g
• Cherry tomatoes80 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Mint4 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed kamut for 35 minutes over medium heat, until tender but still chewy; drain.
2. Meanwhile wash the aubergine, trim the ends and cut it into cubes of about 1.5 cm; skin the swordfish and cut it into 2 cm cubes; wash and halve the cherry tomatoes; crush the garlic clove.
3. When the kamut has 15 minutes left, heat the olive oil in a wide frying pan over medium-high heat with the garlic and fry the aubergine for 8 minutes, stirring, until soft and golden; salt it.
4. Add the swordfish and tomatoes and cook for 4 minutes, turning gently, until the fish is opaque but still moist: overcooked, it turns dry. Remove the garlic.
5. Stir in the kamut for a minute and finish off the heat with torn mint, a pinch of salt and a grind of black pepper.