Tomato, Avocado and Groat Salad
1 cup Dad’s Oats Groats
1 cup cooked corn kernals
1 cup halved cherry tomatoes
2 tbsp finely chopped red onion
1/2 ripe avocado, pitted, peeled and diced
1 tbsp freshly chopped coriander
3 tbsp olive oil
1 tsp grated lime zest
3 tbsp lime juice
1/4 tsp chili powder or flakes (if you like some heat!)
Salt and pepper (to taste)
In a large saucepan, bring 3 cups of water to boil then add the groats.
Reduce heat to low and simmer, uncovered and stirring occasionally, until tender and no water remains (about 30-45 minutes, keep a close eye on particularly towards the end, add more water if need be until oats are soft but still slightly chewy).
Drain and rinse under cold water, then drain again.
Meanwhile, whisk together oil, lime zest, lime juice, chili, salt and pepper.
In a large bowl, combine groats, corn, tomatoes, and onion. Add vinaigrette and toss to coat. Cover and refrigerate for 1 hour. (You can refrigerate in an airtight container for up to 24 hours.)
To serve, stir in avocado and sprinkle with coriander.