Oat, Bocconcini, Zucchini and Citrus Salad
Oat, Bocconcini, Zucchini and Citrus Salad
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Oat, Bocconcini, Zucchini and Citrus Salad

Preparation
25 MIN
Cooking
1 H
Makes
4 to 6 servings
Choix sain
Partager

Ingredients

Preparation

  1. In a pot of salted boiling water, cook oats for 50 to 60 minutes or until tender and just beginning to burst open (cooking time would be the same for pearl barley). Rinse under cold running water and drain well. Set aside in a large bowl. Refrigerate while you prepare other ingredients.
  2. Cut zucchini in half lengthwise and slice thinly into half rings. In a non-stick skillet, brown zucchini in half the oil. Season with salt and pepper. Set aside on a plate. Let cool.
  3. On a work surface, peel oranges. Cut into slices, then into small dice. Add (with juice) to the oats with zucchini and remaining ingredients. Adjust seasoning.

Note

If you have any leftovers, this salad keeps very well for lunch the next day.

Comment

  1. I'd like to be able to read reviews for this recipe where do I find them

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