Warm Kasha and Seafood Salad

Warm Kasha and Seafood Salad

Ingredients:
Kasha
Stock
3 tablespoons sunflower oil
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh mixed herbs, such as basil, marjoram, oregano, rosemary, sage, and thyme
14 ounces (420 g) frozen mixed seafood, thawed
1 english cucumber, diced
7 ounces (210 g) sugar snap peas, sliced
1 fennel bulb, about (8 ounces or 250 g), halved and thinly sliced
4 ounces (125 g) radishes, thinly sliced
1 sheet toasted nori
Salt and ground black pepper

Directions:
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 tablespoon 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 tablespoon 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.