Herby courgette, olive & lemon orzo salad

Name: Herby courgette, olive & lemon orzo salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 g orzo; 600 g pack Essential Courgettes; 100 g Essential Pitted Green Olives, drained and roughly chopped; ½ unwaxed lemon, finely grated zest and juice; 2 clove/s garlic, crushed; 20 g pack dill, chopped, leaves only; 25 g flat leaf parsley, leaves only, chopped; ¼ tsp crushed chillies; 4 tbsp extra virgin olive oil

A fresh yet punchy springtime salad, that’s wonderful warm or at room temperature.

4.5 out of 5 stars(9) Rate this recipe

VeganVegetarianHealthyLow in saturated fat1 of your 5 a day

Serves4
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins
Plusoptional cooling

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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

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.

Typical values per serving when made using specific products in recipe