with Greek style cheese and courgette
This orzo salad is packed with fun and fascinating flavours. Cajun spice coats the chickpeas and courgette, while pickled onion and Greek style cheese add a little piquancy. Orzo and cherry tomatoes are coated in aioli to tie everything together for a salad that doesn't skimp on taste or texture.
Allergens
Utensils
Tags
Cherry Tomatoes
125 grams
Courgette
1 unit(s)
Onion
1 unit(s)
Chickpeas
1 pack(s)
Cajun Spice Mix
2 sachet(s)
Aioli
2 sachet(s)
Greek Style Cheese
100 grams
Hazelnuts
10 grams
Parsley
5 grams
Red Wine Vinegar
1 sachet(s)
Dried Orzo
170 grams
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Boil a large pot of salted water for the orzo.
- Drain and rinse the chickpeas in a sieve.
- Pop the chickpeas onto a lined baking tray. Toss with half the Cajun spice, salt, pepper and a drizzle of oil.
- When the oven is hot, roast on the top shelf until the chickpeas are golden, 15-20 mins. Turn halfway through. Add the hazelnuts to the tray for the final 6-8 mins of cooking time.
TIP: If you’re in a hurry you can boil the water in your kettle.
- When the water is boiling, add the orzo and bring back to the boil.
- Cook until al dente, 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
- Meanwhile, halve the cherry tomatoes.
- Roughly chop the parsley (stalks and all).
- Trim the courgette and slice into 1cm thick rounds.
- Halve, peel and slice the onion as thinly as you're able.
- Toss the courgette in the remaining Cajun spice, salt, pepper and a drizzle of oil.
- Arrange in a single layer on a lined baking tray and roast until golden, 8-10 mins.
- Meanwhile, pop the sliced onion into a small bowl along with the vinegar and ½ tsp sugar (per 2P).
- Add a pinch of salt, mix together and set aside.
TIP: Use the same tray for the chickpeas and courgette if there's space for both.
- Add the cooked orzo, chickpeas, cherry tomatoes, aioli and half the parsley to a large bowl.
- Crumble in half the Greek style cheese and toss until everything is coated and evenly distributed.
- Season to taste with salt and pepper.
- Divide the orzo salad between bowls.
- Arrange the pickled onion and roasted courgette on top.
- Finish with a scattering of hazelnuts, remaining Greek style cheese and remaining chopped parsley.
4392
kJ
Energy (kJ)
1050
kcal
Energy (kcal)
52.7
g
Fat
12.5
g
of which saturates
97.1
g
Carbohydrate
15.1
g
of which sugars
14.3
g
Dietary Fiber
33.4
g
Protein
0
mg
Cholesterol
2.93
g
Salt
with Greek style cheese and courgette
