Charred Tomato and Corn Kasha Salad
Beat the egg in a medium bowl and stir in kasha.
Heat a medium saucepan over medium high heat and cook kasha until the egg disappears and the kasha smells a bit toasted.
Add boiling water, and simmer for 10-12 minutes, stirring occasionally, until kasha is just tender. Set aside to cool.
Meanwhile, heat two tablespoons olive oil in a large sauté pan. Add tomatoes and sauté until tomatoes and brown and start to burst. Cool.
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
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