11/2 cups (375 ml) whole grain oats (or pearl barley)
3 medium green zucchini
3 tablespoons (45 ml) olive oil
3 cups (750 ml) arugula, coarsely chopped
7 oz (200 g) bocconcini cheese, diced
1 lemon, grated zest
2 tablespoons (30 ml) lemon juice
4 green onions, chopped
1/4 cup (60 ml) chopped fresh basil
2 tablespoons (30 ml) chopped fresh chives
Salt and pepper
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.
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.
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.
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