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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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.
Drain the orzo and toss it through the dressed courgettes, then season. Serve warm or set aside to cool, stirring occasionally so that the flavours come together.

Typical values per serving when made using specific products in recipe