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Oat Tabbouleh

Ingredients: 5 cups vegetable stock 1 cup oat groats 4 scallions trimmed

16 asparagus spears trimmed 1 zucchini diagonally sliced 1/2 cup fresh mint, coarsely chopped

Instructions: Pour the stock into a saucepan, bring to a boil then add the oats. Simmer for 25 minutes, or according to the package directions, until the oats are tender, and the grains have split. Drain off the stock through a strainer and discard, then spoon the oats into a salad bowl and let cool. Preheat ridged grill pan over high heat. Put the scallions, asparagus and zucchini in a bowl drizzle half the dressing over them and toss together. Cook in the hot pan for 2-3 minutes or until softened and beginning to char, turning from time to time. Let cool , then transfer to a clean cutting board and cut into bite-sized piece. Add the remaining dressing to the oats and stir. Add the cooled vegetables, sprinkle with the mint, and toss gently together. Spoon into four shallow bowls and serve.

Tabbouleh Dressing: Grated zest and juice of 1 lemon 1 tbsp. hemp oil 3 tbsps. olive oil 1 tsp. cumin seed-finely crushed 1 tsp. coriander seeds-finely crushed pepper to taste

To make the dressing, put the lemon zest and juice, hemp oil, olive oil, cumin seeds, and coriander seeds in a screw-top jar, season with a little pepper screw on the lid and shake well. Note: Tabbouleh is known to have originated in the mountains of Lebanon and Syria. Edible herbs called qadb that are used in tabbouleh recipes even today and were eaten by Arabs since Medieval times. It is a part of the Arab food culture today, just as much as baba ganouj, hummus and pita.

Anonymous Contribution, Lebanon

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