Cajun Spiced Orzo Salad
with Greek style cheese and courgette4.5(77)
:
1030 kcal:
34.1g :
25 minutesQuick
Veggie
:
- Sulphites
- Egg
- Mustard
- Milk
- Wheat
- Sesame
- Cereals containing gluten
- Peanut
- Nuts
- May contain traces of allergens
- Lupin
- Egg
- Mustard
- Soya
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.
125 grams
Cherry Tomatoes
1 unit(s)
Courgette
½ unit(s)
Onion
1 pack(s)
Chickpeas
2 sachet(s)
Cajun Spice Mix
()
2 sachet(s)
Aioli
()
100 grams
Greek Style Cheese
()
10 grams
Pumpkin Seeds
()
5 grams
Parsley
1 sachet(s)
Red Wine Vinegar
()
170 grams
Dried Orzo
( )
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
•Sieve
•Baking Sheet with Baking Paper
1
- 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 a drizzle of oil, half the cajun spice, and a pinch of salt and pepper.
- When the oven is hot, roast on the top shelf until the chickpeas are crunchy, 15-20 mins. Turn halfway through.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- 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.
3
- 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 half the onion (double for 4p) as thinly as you can.
4
- Toss the courgette in the remaining cajun spice, salt, pepper and a drizzle of oil.
- Lay 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 (double for 4p).
- 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.
5
- 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.
6
- Divide the orzo salad between bowls.
- Arrange the pickled onion and roasted courgette on top.
- Finish with a scattering of pumpkin seeds, remaining Greek style cheese and remaining chopped parsley.
