1 cup steel-cut oats
1 1/2 cups boiling water
¼ cup fresh lemon juice
½ teaspoon ground cumin ( dry toast over medium high in a small skillet )
1 tablespoon Taste#5 Vegetarian paste
¼ cup extra virgin olive oil
1 cup chopped fresh parsley
2 to 4 tablespoons chopped fresh mint (to taste)
2 tablespoons chopped chives or scallions
2 to 3 roma tomatoes, finely chopped
1 cucumber, seeded if necessary and cut in small dice
Combine the steel-cut oats and 1/4 teaspoon salt in a bowl and pour on the boiling water.
Allow to sit for 25 to 30 minutes, so the oats soften and absorb the water.
Drain through a strainer and press the oats against the strainer with the back of your spoon to extract water.
Transfer to a bowl.
Combine the lemon juice, Taste #5 Vegetarian paste, cumin and olive oil and whisk together.
Season with salt and pepper to taste.
Toss with the oats and let sit for at least 20 minutes or, preferably, cover and refrigerate overnight.
Add the remaining ingredients, toss together and let sit for 10 to 15 minutes or longer.
If making ahead refrigerate. This will keep for a day or two. The brightness of the herbs will fade however the longer it sits.