Chipotle Carrot and Kamut Salad

Ingredients:

1/2 cup kamut
1 teaspoon grapeseed oil
3 carrots, sliced
1 teaspoon chipotle powder
1 avocado, cubed
1/4 cup honey roasted sunflower seeds
1 tablespoon olive oil
1 teaspoon honey
1 tablespoon lime juice
1/4 cup cilantro

Soak kamut in water overnight.

Cook the kamut until it is tender. Toss with the olive oil and allow to cool.

Toss the carrots with a pinch of salt, chipotle powder, and grapeseed oil. Bake at 350 for about 30 minutes. Set aside to cool.

In a bowl, toss all the ingredients. Serve room temperature or chilled.