Oat meal salad - of the cereals, I most often use oats, both in salty and sweet combinations. Here is a salty suggestion.
Oat meal salad - Kristina Gašpar - Recipes and Cookbook online
Oat meal salad - I use oats most often, both in salty and sweet combinations. Here is a salty suggestion.
- 300 g of cooked oats (roughly)
- 1 tablespoon of capers
- 10 pieces of olives (optional: black, green...)
- 1 tablespoon of raisins
- 100 g of tofu cheese
- 1 tablespoon of soy sauce
- 1 pinch of oregano
- 2 tablespoons oil (optional)
- cherry tomatoes (several pieces)
- salt (to taste)
- pepper (to taste)
- parsley (to taste)
- balsamic vinegar (to taste)
- Place oats, capers, chopped olives and raisins in a bowl. Cut the tofu into smaller pieces, coat with soy sauce, sprinkle with pepper and oregano, then fry in oil for a few minutes. Pour fried tofu into a bowl. Add salt, vinegar, pea leaf to taste (you can add another spice if you wish). Mix the salad.
- The salad can be kept in the refrigerator for several days.
- When serving, add cherry tomatoes.
- You can cook oats like any other cereal.
- I cook it in the following way: I wash it well, cover it with three times the amount of water and leave it overnight (sometimes it stays longer). In the morning, I change the water, add a pinch of salt and pepper, and cook it for about half an hour at a lower temperature. I leave it in a covered pan to cool. Then I drain the excess water (which I sometimes use for stews) and use it for salad (and for all kinds of things).
- For this salad, it is enough to cook 120-150 g of oats.
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