Ancient Grain Salad

Step 1

Soak 1 cup Kamut berries in water overnight. Drain. Bring 3 cups water to a boil in a pot with a tight fitting lid. Add Kamut, cover and reduce heat to a low.  Simmer for 30-40 minutes or until tender (45-60 minutes if grains weren't previously soaked).  Drain excess liquid and let rest.

Step 2

In a large bowl, combine the red onion, radishes, tomatoes, green onions, peas and mozzarella.  Toss to combine.

Step 3

In a small bowl, whisk together the dijon mustard garlic, lemon zest, lemon juice, olive oil, salt and pepper.

Step 4

Add the dressing to the still warm Kamut and stir to coat. Add the Kamut to the vegetables and toss ingredients together.  Add fresh herbs and toss again.  Serve.  Can be made several hours ahead of time and kept refrigerated until ready to serve.