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Pesto Orzo and Mozzarella Salad with Falafel

Pesto Orzo and Mozzarella Salad with Falafel

with tomatoes and crispy onions
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Calories
: 
934 kcal
Protein
: 
40.1g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Mustard
  • Soya
  • Mustard
  • May contain traces of allergens
  • Cereals containing gluten
Serving amount

125 grams

Mozzarella

(Contains: Milk)

40 grams

Salad Leaves

170 grams

Dried Orzo

(Contains: Soya, Mustard, May contain traces of allergens, Wheat, Cereals containing gluten)

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

(Contains: Soya, Cereals containing gluten, Mustard, May contain traces of allergens)

1 sachet(s)

Dried Oregano

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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
Salt6.5 g
Potassium189.6 mg
Calcium8 mg
Iron0.2 mg
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.
•Sieve

Cooking steps

Cook the Orzo
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. 

Prep the Veg
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. 

Toss the Salad
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.
Finish and Serve
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. 
Meal right image

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