Corn salad and swordfish of gazpacho. Have you ever tried cooking with oats? Is’ a cereal rich in vitamins and fibers, from naturally sweet and delicate flavor: It contains carbohydrates, but slow-release and it is one of the cereal with the highest intake of protein and essential fatty acids. It cooks for a long time but did not need to soak and remains consistent, some’ such as brown rice. I got to try organic oats New Earth and I confess that I fell in love, enough to prefer it, on summer salads, the brown rice and even barley and emmer (with which you can replace it anyway, also in this recipe). Here I offer it in a contaminated version of Sicilian influences: cold, easy, and light but so tasty and unique and I sure will thrill. Here's my oat salad and swordfish, with zucchini and avocado, accompanied by a sort of gazpacho obviously I prepared raw, with tomatoes and red peppers. He flavors, colors and scents of my land and is perfect for a summer dinner, also because it is prepared in advance, Also the day before if you want. Also try the traditional gazpacho and the Gazpacho, cool, especially, with melon, fichi and feta. Is, If you like, follow me in my travels on social networks: If you want, you can follow me on Facebook, Instagram and Twitter. Happy holiday!
CORN SALAD AND SWORD FISH ON ESSENTIAL GAZPACHOPrint This
- 280 grams of oats (I use the biological one of New Earth)
- 500 grams of swordfish
- 4 zucchini
- 1 avocado
- fresh herbs (marjoram or thyme or lemon basil), to taste
- extra virgin olive oil, to taste
- salt and pepper, to taste
- lemon juice, to taste
- grated rind of one lemon organic
- 6 red tomatoes
- 1 red bell pepper
- vinegar or strawberries, to taste
- raw vegetables for garnish
Rinse thoroughly under running water oats, then boil for about 50 minutes. Drain and put the oats in a bowl. Drizzle with olive oil and let cool completely.
Wash Zucchini, cut into thin slices in the direction of length using only the green part (that white can brown it and use it for a pasta or risotto). Deriving from the zucchini into very small cubes (brunoise) and add oats.
Peel the avocado, sprinkle with a little’ of lemon juice and cut into small pieces, Also in this case very small. Add them oats and season with salt, papá, still a little olive oil and lemon zest.
Clean the swordfish from the skin and possibly bone, then cut into strips and then into cubes. Taking the fish in a pan with a little olive oil, salt and pepper. Allow to cool and add oats. Keep the salad oats and swordfish in the refrigerator until ready to serve.
For the gazpacho, Wash the tomatoes and peppers. Get them in chunks, eliminating the middle part of the tomatoes and all the white strands of peppers, then blend them up to obtain a homogeneous mixture. Switch the pulp obtained through a sieve to eliminate the residues of skins (essential step, absolutely not skip by) and season to taste with salt, papá, extra virgin olive oil and vinegar. Refrigerate until ready to serve.
Composition of the dish: helping with a pastry rings put at the center of the dish salad oats, then pour around a bit’ gazpacho. Garnish the dish with chopped raw vegetables icing and serve immediately. Bon appétit!