If you’ve never tried oats in a salad before, it’s time you do. I promise you that’s the way you’ll want your oats served from now on. I’m not talking about your old-fashioned oats nor the quick-cooking ones. I’m talking about the steel-cut variety (or oat groats). Yes, the ones I soak up overnight to make the oatmeal parfait. But in this recipe, there is no soaking involved. There is just some cooking. But then there’s just a bit of mixing and eating and a lot of enjoying.
Ingredients ( 4-6 servings; depending on your appetite)
- 1 cup uncooked steel-cut oats (will yield 3 cups cooked)
- 1 cup green peas (petit pois), frozen
- 1 log (125 grams) goat cheese (I used garlic-herb goat cheese, but the natural plain log will be great)
- 1/4 blanched almonds, toasted
- 6-7 sprigs parsley, leaves picked
- 6-7 springs mint, leaves picked
- 8-12 cups loosely packed mixed salad leaves (iceberg, red leaf lettuce, lollo rossa…), alternatively, you can use a prepackaged bag of greens that in some cases comes with mint and parsley
For the lemon dressing
- 5-6 tablespoons lemon juice (around 2 lemons)
- 5-6 tablespoons olive oil
- salt and black pepper, to taste
Rinse the oats and add them to a medium pot with two and half cups water. Bring to a boil then cover leaving the lid ajar so steam can escape. Lower the heat and leave to simmer. They will need around 30 minutes but maybe a bit more. Check when the water is absorbed and the oats are tender but not overcooked. Set aside to cool.
Meanwhile, bring down your peas from the freezer. No need to cook or defrost them in a microwave. By the time you’re mixing the salad, they’ll be perfect.
Put the almonds in a skillet and toast them for a few minutes until golden brown. Don’t get too distracted, they can burn up really quick.
Mix the cooled oats with the peas and the dressing. Start with a bit of dressing at a time. You want your mixture coated not totally drenched.
To serve, layer about 2 cups of salad leaves in each plate, top with the oat-peas mixture, crumble the goat cheese on top and garnish with the almonds, mint and parsley. You can also layer it in a large platter and allow your family or guests to serve themselves. Try it this holiday season; it is a crowd pleaser!
The oat-peas mixture will also keep in your fridge for those quick workday lunches or dinners, just add the rest of the ingredients at the last minute and enjoy!
Variation 1: You can also top this salad with sliced grilled chicken breast. It will feed more and be even more filling.
Variation 2: Of course it is an oat salad, but farro, spelt or whole wheat berries and even barley will be as great. Just cook each grain according to its directions. Allow it to cool and then substitute in the recipe.
Wishing you all a very Merry Christmas!
P.S. To all e-mail subscribers, I’m sorry if you have received my unfinished warm quinoa and goji berries breakfast guest post, there was an exhausted sleep-deprived momma on the loose who clicked “ publish” and was unable to take it back! You can check the full recipe at Pearl’s Powder blog on this link .