Herby courgette, olive & lemon orzo salad
A fresh yet punchy springtime salad, that’s wonderful warm or at room temperature.
- Serves4
- CourseLunch
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- Plusoptional cooling
Ingredients
- 250g orzo
- 600g pack Essential Courgettes
- 100g Essential Pitted Green Olives, drained and roughly chopped
- ½ unwaxed lemon, finely grated zest and juice
- 2 clove/s garlic, crushed
- 20g pack dill, chopped, leaves only
- 25g flat leaf parsley, leaves only, chopped
- ¼ tsp crushed chillies
- 4 tbsp extra virgin olive oil
Method
Cook the orzo in a large pan of boiling water, according to pack instructions. Meanwhile, cut the courgettes into thin rounds, then into matchsticks.
Tip the courgettes into a large bowl, add the remaining ingredients and season with salt to taste. Just before draining the pasta, stir 2 tbsp of the cooking water into the salad.
Tip the courgettes into a large bowl, add the remaining ingredients and season with salt to taste. Just before draining the pasta, stir 2 tbsp of the cooking water into the salad.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,909kJ/ 456kcals |
---|---|
Fat | 21g |
Saturated Fat | 3.3g |
Carbohydrates | 52g |
Sugars | 4g |
Fibre | 5.3g |
Protein | 13g |
Salt | 0.8g |