Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Whole oats

  2. 1/2 cup 31g / 1.1oz Minced onion

  3. 1 cup 93g / 3 1/3oz Shallot - if desired, minced (large)

  4. 1 1/8 teaspoons 5.6ml Ground allspice

  5. 1 teaspoon 5ml Salt

  6. 2 tablespoons 30ml Fresh lemon juice - or to taste

  7. 2 tablespoons 30ml Olive oil (preferably extra-virgin) - or to taste

  8. 1/2 cup 20g / 0.7oz Finely-chopped fresh mint leaves

  9. 1 Cucumber - peeled if desired,

  10. Seeded, and chopped

  11. 1 cup 62g / 2 1/5oz Vine-ripened cherry tomatoes - quartered

Instructions Jump to Ingredients ↑

  1. In a large saucepan of salted boiling water cook oats 25 minutes. Drain oats in a colander and rinse under cold water. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and dry, 5 to 10 minutes (check water level in kettle occasionally, adding water if necessary).

  2. While oats are cooking, in large bowl stir together onion, shallot, allspice, and salt. Stir in hot oats and cool. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and toss salad gently. Bring salad to room temperature before serving.

  3. This recipe yields 4 to 6 servings.


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