Salade d'orzo estivale aux légumes de luxe

Végé de luxe

Végétarien

Nouveau

avec fromage de chèvre aux herbes

10 min

Difficulté: 1/3

Canadienne

Ingrédients : Courgette • Orzo (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Fromage de chèvre (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) (lait) • Tomates cerises anciennes • Citron • Mélange roquette et épinards (roquette, épinards) • Pignons • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Miel • Persil • Aneth.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Pignons

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Utensils

Grande casserole

Cuillères à mesurer

Zesteur

Grand bol

Petit bol

Grande poêle antiadhésive

Fouet

Verre doseur

Passoire

Tags

30-min-or-less

Végétarien

Nouveau

Speciality

Climate-conscious

Ingrédients

Fromage de chèvre, émietté

1 cup

Orzo

170 g

Mélange roquette et épinards

56 g

Citron

1 unit

Vinaigre de vin blanc

1 tbsp

Miel

1 unit

Persil

7 g

Tomates cerises anciennes

113 g

Pignons

28 g

Aneth

7 g

Courgette

1 unit

Sel

0.125 tsp

Poivre

0.125 g

Huile

2 tbsp

Beurre

1 tbsp

Preparation

Before starting, wash and dry all produce.
To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Halve tomatoes.
Finley chop dill
Roughly chop parsley.
Zest, then juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
In a small bowl, add goat cheese, dill, parsley and half the lemon zest. Season with salt and pepper, then stir to combine.

To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
Strain orzo, then return to the pot, off heat.
Stir in 1 tbsp (2 tbsp) butter. Cover and set aside.

Heat a large non-stick pan over medium. When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer to a plate.

Reheat the pan (from step 3) over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then zucchini and tomatoes. Season with pepper.
Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
Stir in 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper.

In a large bowl, add honey, vinegar, remaining lemon zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
To the large bowl, add orzo, veggies, arugula and spinach mix and half the pine nuts, then toss to combine.