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Charred Tomato and Corn Kasha Salad

Preparation

STEP 1

Beat the egg in a medium bowl and stir in kasha.

STEP 2

Heat a medium saucepan over medium high heat and cook kasha until the egg disappears and the kasha smells a bit toasted.

STEP 3

Add boiling water, and simmer for 10-12 minutes, stirring occasionally, until kasha is just tender. Set aside to cool.

STEP 4

Meanwhile, heat two tablespoons olive oil in a large sauté pan. Add tomatoes and sauté until tomatoes and brown and start to burst. Cool.

STEP 5

In a small bowl, whisk together remaining olive oil, lemon juice, salt and pepper. Toss with kasha and then stir in tomatoes, corn, feta and green onions.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 4 side dishes

*Estimate Only

Ingredients

  • 1 egg
  • 1 cup Pereg Natural Kasha
  • 2 cups boil water
  • ¼ cup olive oil, plus 2 tablespoons divided
  • 2 cup cherry tomatoes
  • 1 tablespoon lemon juice
  • ½ teaspoon Pereg Salt, or to taste purchase
  • ¼ teaspoon Pereg Black Pepper, or to taste purchase
  • ¾ cup sweet corn
  • ¼ cup feta cheese
  • ¼ cup green onion, chopped

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