A vibrant and fragrant combination starring ancient grains with a buttery taste Kamut adds a rich and nutty element to salads Credit : Haarala Hamilton Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 17 April 2026 1:03pm BST Kamut, otherwise known as khorasan wheat, is an ancient grain. The grains are quite large (sometimes up to three times bigger than modern wheat) and have a buttery kind of taste that works well with really big flavours (harissa, preserved lemons, blush tomatoes, green olives), though you do have to soak it overnight before cooking.…