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Red Citrus & Warm Kamut Salad by Nina Olsson - Nourish Atelier

Red Citrus & Warm Kamut Salad by Nina Olsson - Nourish Atelier - The Sabi

A scrumptious salad packed with texture, zing and juiciness with grapefruit, green cardamon and kamut that support in reducing inflammation. 

If you have done it as decadently as we have, you probably need a break from all the holiday richness! We have just the thing. We're whipping up this delicious, healthy winter salad from one of our favourite Amsterdam-resident chefs, creatress, restauranteur, and blog author, the wonderful Nina Olsson. We always opt for pink grapefruit (our fruit of choice) as an uplifting winter citrus and adore the spiced warmth of the green cardamom which is said to double up to reduce blood pressure and inflammation by stabilising blood sugar (as does grapefruit). 


Studies have found that GREEN CARDAMON can reduce inflammation, is high in antioxidants, has blood pressure lowering properties and may improve the levels of androgens (sex hormones) for women with PCOS. Want to know more? Read on here



Meanwhile KAMUT is an ancient form of wheat that is known to be rich in manganese which helps synthesise androgen (a sex hormone). Androgen is high in those who suffer from PCOS. 




Serves 2 heartily or 3 sufficiently
Active Time: 20 mins
Cook Time: 1 hr 20 mins (to prepare the grains) 



75g whole grain kamut, pre-soaked for 1 hour, rinsed (can be substituted for other grains)
250 water or vegetable stock
1 teaspoon, dried or fresh finely chopped rosemary or thyme
salt to taste
a few drops of olive oil
2 blood oranges or pink grapefruit or other seasonal citrus fruit
100g green beans (haricot vert), or other fresh greens such asparagus, roughly chopped
a handful of toasted organic almonds, crushed or chopped
2 green onions, sliced, using both the green and white parts
1 ½ tablespoon extra virgin olive oil plus an extra drizzle
1 ½ teaspoon harissa paste (can be substituted with another mild chili paste)
2 teaspoons balsamic vinegar
⅓teaspoon ground cardamom

Salt to taste

Tahini Yogurt (see recipe for the Levantine Feast)
extra chilli flakes for finish (optional)



Cook the grains

Mix 75g kamut, 1 tsp. rosemary, and a pinch of salt with a few drops of olive oil. Stir and toast the grains until fragrant.

Add 250ml water or stock in a cooking pot and bring to the boil with grains. Lower the temperature to a simmer and cook for 1 hour.

Drain and transfer to a big bowl.


Prepare the remaining ingredients

Remove the peel and sequester 2 blood oranges into bite-size pieces.

Mix 1 1/2 tbsp. olive oil with 2 tsp. balsamic vinegar, 1/3 tsp. ground cardamon, and 1 1/2 tsp. harissa. Set aside.

Add 100g green beans to a boiling cooking pot with water and let it cook for 2 minutes. Remove, rinse, and drain.

Toast the almonds until fragrant. Chop..


Toss your salad

Add the kamut, green beans, sliced green onions with the cardamon olive oil. Layer with citrus and top with toasted almonds, spoons of tahini yogurt, and beans (if preferred). 

Taste and adjust with salt.






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Use code WELCOME15 for 15% off first purchase

Use code WELCOME15 for 15% off first purchase