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Cajun Spiced Orzo Salad
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Cajun Spiced Orzo Salad

Cajun Spiced Orzo Salad

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.

Tags:
Quick
Veggie
Discovery
Allergens:
Sulphites
Egg
Mustard
Milk
Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

125 grams

Cherry Tomatoes

1 unit(s)

Courgette

1 unit(s)

Onion

1 pack(s)

Chickpeas

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

2 sachet(s)

Aioli

(Contains Egg, Mustard)

100 grams

Greek Style Cheese

(Contains Milk)

20 grams

Pumpkin Seeds

(May be present Sesame, Cereals containing gluten, Peanut, Nuts)

5 grams

Parsley

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

170 grams

Dried Orzo

(Contains Wheat May be present Lupin, Egg, Mustard, Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)4435 kJ
Energy (kcal)1060 kcal
Fat54.5 g
of which saturates13.7 g
Carbohydrate95.1 g
of which sugars12.2 g
Dietary Fiber11.3 g
Protein35.2 g
Cholesterol0 mg
Salt2.92 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Baking Sheet with Baking Paper

Instructions

Roast the Chickpeas
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 half the Cajun spice, saltpepper and a drizzle of oil.
  • 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.

Make the Orzo
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.
Get Prepped
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 the onion as thinly as you're able.
Pickle the Onion
4
  • 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 (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.

Toss the Salad
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.
Finish and Serve
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.
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