WARM KASHA AND SEAFOOD SALAD

WARM KASHA AND SEAFOOD SALAD

Ingredients:
3 Tbsp sunflower oil
2 Tbsp extra-virgin olive oil
1 Tbsp white wine vinegar
1 tsp dijon mustard
2 Tbsp chopped fresh mixed herbs, such as basil, marjoram, oregano, rosemary, sage, and thyme
14 oz (420 g) frozen mixed seafood, thawed
1 English cucumber, diced
7 oz (210 g) sugar snap peas, sliced
1 fennel bulb, about (8 oz or 250 g), halved and thinly sliced
4 oz (125 g) radishes, thinly sliced
1 sheet toasted nori

Directions:
Salt and ground black pepper
1. Put kasha in nonstick saucepan, pour in stock, and bring to a boil. Cover and simmer for 5 minutes,
or until kasha has absorbed the stock.
2. Stir in 2 Tbsp sunflower oil, cover, and cook for 10 minutes. Remove lid and fluff kasha with a
fork, tossing and turning to separate grains. Cook over very low heat, uncovered, for 1 hour, tossing
the kasha with a fork every 10 minutes to separate grains. When done, place in large salad bowl.
3. Meanwhile, in medium bowl, whisk together olive oil, vinegar, mustard, and mixed herbs until
thoroughly mixed.
4. Heat remaining 1 Tbsp sunflower oil in wok or large frying pan. Add seafood and stir-fry over
medium heat for 2 to 3 minutes, or until hot. Add hot seafood to kasha together with cucumber, sugar
snap peas, fennel, and radishes. Drizzle dressing over top and toss gently to mix.
5. Snip nori into fine strips with scissors, sprinkle over salad, and serve immediately.