– 280 g oat grains
– 3 zucchinis diced
– 150 g tofu cut into small cubes
– a handful of black olives
– a sprig of fresh mint
– a few parsley leaves
– 20 g almonds peeled and coarsely minced
– a few drops of fresh lemon juice
– EVO to taste
– salt to taste
Fill a pot with abundant salted water and cook the oat grains for ab. 45 minutes. Once cooked, rinse the oat under running cold water, drain and place it in a terrine. Meanwhile, prepare the pesto by putting mint and parsley leaves, a few drops of lemon juice, almonds, EVO to taste and a generous pinch of salt in a mixer. Blend it by adding the required EVO in order to obtain a fluid emulsion.
Right after, in a pan with little EVO and a pinch of salt, sauté the zucchinis for a couple of minutes so that they will stay crunchy. In the meantime, in a separate pan, warm up the tofu cubes for few minutes per side until they golden brown.
Finally, in a large salad bowl, mix the oat with the zucchinis, tofu and black olives. Dress the salad with the mint pesto and stir well just before serving.
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