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
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- ½ teaspoon Pereg Salt, or to taste purchase
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- ¼ teaspoon Pereg Black Pepper, or to taste purchase
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- ¾ cup sweet corn
- ¼ cup feta cheese
- ¼ cup green onion, chopped
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