Make this flavourful salad a day ahead to pack for lunch or a picnic.
- Portion size 6 servings
Ingredients
Yogurt Topping:
Method
In saucepan, cook kasha over high heat, stirring, until fragrant, 2 minutes. Add stock, curry paste and ginger; reduce heat, cover and cook until no liquid remains, 15 minutes. Let cool; fluff with fork.
In large bowl, whisk mint, lemon juice, oil, onions, garlic and salt. Add kasha, cucumber and almonds; toss to coat.
Yogurt Topping: In small bowl, whisk yogurt with chutney. (Make-ahead: Refrigerate salad and topping in separate airtight containers for up to 24 hours.) Serve salad with dollop of topping.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 452 mg
- Protein 9 g
- Calories 297.0
- Total fat 11 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 45 g
%RDI
- Iron 21.0
- Folate 22.0
- Calcium 8.0
- Vitamin A 5.0
- Vitamin C 13.0
