Pesto Orzo and Mozzarella Salad with Falafel
with tomatoes and crispy onions
Al dente orzo coated in Sun dried tomato pesto and topped with creamy mozzarella makes for a very vibrant salad that's not lacking in fun or flavour.
Tags:
Veggie
•Super Quick
•Family Friendly
Allergens:
Milk
•Wheat
•Cereals containing gluten
•Sulphites
•Mustard
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
125 grams
Mozzarella
(Contains: Milk)
40 grams
Salad Leaves
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Vegetable Stock
2 unit(s)
Tomato
1 sachet(s)
Crispy Onions
(Contains: Wheat)
1 sachet(s)
Sun Dried Tomato Paste
1 pack(s)
Chickpeas
2 sachet(s)
Paprika
(Contains: Mustard)
160 grams
Falafel
(May be present: Soya, Cereals containing gluten, Mustard)
1 sachet(s)
Dried Oregano
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3907 kJ
Energy (kcal)934 kcal
Fat28.1 g
of which saturates11.5 g
Carbohydrate113.7 g
of which sugars13.7 g
Dietary Fiber20.7 g
Protein40.1 g
Cholesterol0 mg
Salt6.5 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
Cooking Steps
1
- Boil a large pot of water for the orzo.
- When boiling, add the orzo and stock to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a sieve and rinse with cold water to cool down the orzo.
- Return to the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, cut the tomato into 2cm chunks.
- Drain and rinse the chickpeas in a sieve.
NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking.
3
- In a large bowl, loosen the pesto with a glug of oil.
- Toss the cooled orzo, chickpeas, tomato, oregano and salad leaves with the loosened pesto.
- Season to taste with paprika, salt and pepper.
4
- Divide the orzo salad between bowls.
- Tear the mozzarella over the salad.
- Crack some pepper on top and scatter over the crispy onions.
- Finish with a drizzle of balsamic glaze.
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