1 1/2 cups McCann’s Steel Cut Irish oatmeal
3 cups boiling water
2 cups diced, peeled tomatoes, well drained
1 cup diced kirby cucumbers
1/2 cup diced scallions
1/2 cup fresh mint
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/3 cup fresh lemon juice
salt to taste
Place oats in a heat-proof container. Cover with boiling water. Allow to sit for about 20 minutes until tender but not gummy. Drain off excess liquid. When well drained, combine with tomatoes, cucumber, scallions, mint and parsley. When well combined, stir in olive oil, lemon juice and salt. Cover and refrigerate to allow flavours to meld.
Serve as a side dish with romaine leaves or middle Eastern bread.