Kamut Salad with Spicy Lemon Vinaigrette

• 9 oz kamut grains
• water, to soak

Dressing

• 1 tsp fennel seeds
• 1 tsp red pepper flakes
• ½ tsp salt
• ½ tsp black peppercorns
• 2 ½ oz extra virgin olive oil
• 2 oz lemon juice
• 4 oz red onions, thinly sliced half-moons
• 2 tbsp capers, rinsed

Salad

• 60 oz water
• 1 tsp salt
• 4 oz kale, stems removed, cut into pieces (1 in.)
• 10 oz broccoli florets
• fresh mixed herbs, to garnish (parsley, mint, cilantro, basil)
• 1 lemon, in wedges