Spicy summer kasha salad
Indulge in the zesty flavors of summer with this fiery kasha salad. A fusion of bold spices and fresh ingredients, it's a culinary delight for your taste buds.
Ingredients:
- 1 1/2 cups buckwheat groats
- 3 cups water
- 1 shallot (diced)
- 1 large handful fresh green beans (trimmed, halved and steamed in salty water)
- 3 ears sweet corn
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 tablespoon cayenne pepper
- olive oil
- 1/2 lemon (juice and zest)
- 1/4- 1/2 cups olive oil
- 3 green onions (chopped)
- 2 tablespoons fresh dill (rough chop)
- 1 tablespoon Dijon mustard
- salt and pepper
Instructions:
- Soak the corn in water for approximately one hour before proceeding with the remaining steps. This will prevent the corn from getting burnt on the grill.
- To make the dressing, mix together the olive oil, lemon juice and zest, green onions, dill, mustard, salt, and pepper in a small bowl. Keep it aside.
- While waiting, preheat your grill to medium-high temperature. Place the soaked corn with husks on the grill. Cook for around 10 minutes, turning occasionally. Take it off the grill and let it cool slightly. Peel back the husks and return the corn to the grill for about 5 minutes to get a charred appearance. Be cautious not to overcook as it may become dry. This method helps the corn to steam inside the husk and then acquire a nice grilled flavor. Slice off the kernels from the cob.
- Combine the cooked buckwheat, steamed green beans, dressing, and corn in a large mixing bowl. Season with salt and pepper to your liking, and serve! This dish tastes great whether served warm or cold.
Summary:
- Calories: 2123 kcal
- Fat: 114 g
- Protein: 43 g
- Carbs: 267 g
- Potassium: 2207 mg
- Magnesium: 718 mg