Tuesday, August 30, 2011

Orzo salad

The original vision for this salad was for it to be made with couscous, but unfortunately there was no couscous in the pantry, but there was Orzo.

1 cup of dried orzo cooked as per package.
2 sprigs of fresh basil
2 sprigs of fresh mint
Juice of two lemons
4 tablespoons of olive oil
1 garlic clove grated
4 green onions chopped
3 lebanese cucumbers cut in to chunks
4 campari tomatoes cut in to quarters

Cook the orzo and run cold water over it in a sieve to wash away the starch, then drain.

Combine the herbs, lemon juice, olive oil and garlic in a bowl along with the chopped green onion to form the dressing.

Add the drained orzo and remaining ingredients, and let the orzo absorb the dressing for at least half an hour.

This made a great accompaniment to the lamb popsicles along with some local fresh green beans and roasted eggplant.

No comments:

Post a Comment