Orzo and Crispy Feta Salad
with zucchini, chickpeas, cherry tomatoes and honey basil sauce
Informations supplémentaires
30 min.
|
502 kcal
|
easy
|
|
Printable version
1. Setup
Zest the lemon. Cut the cherry tomatoes in half. Cut the zucchini into small cubes. Chop the shallot. Break the feta into pieces. Drain and rinse the chickpeas.
2. Cook the orzo
Bring a pot of salted water to a boil. Cook the orzo 6-8 minutes until tender. Drain and rinse. Put in a bowl with the chickpeas, tomatoes, a drizzle of oil, salt and pepper.
3. Make the sauce
Put the herbs, zest and juice of half a lemon, honey, oregano, 1 tbsp of red wine vinegar and 1/3 to 1/2 cup of oil in a container. Use a hand blender or food processor to make a homogeneous sauce. Adjust seasoning to taste. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
4. Cook the zucchini
Heat a drizzle of oil in a pan over medium-high heat. Cook the zucchini 4-5 minutes until browned. You can cook the shallot with the zucchini or leave it raw. Add salt and pepper. Add to the bowl of orzo.
5. Fry the feta
Mix the feta with the cornstarch. Add a bit more oil to the pan. Fry the pieces of feta in the pan over high heat for about 1-2 minutes per side. Place on a paper towel.
6. Plate your dish
Mix the orzo salad with the dressing and garnish with the fried feta. Add more lemon juice to taste. Let the children help themselves to their fill to develop their autonomy. Bon appétit!
140gOrzo
1unitChickpeas
1unitLemon
1unitBasil
80gFeta Cheese
200gCherry Tomatoes
1unitZucchini(s)
2unitHoney
5gDried Oregano
15gCornstarch
1unitShallot
What you need
bowl, pot, strainer, pan, slotted spoon, hand blender
502 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
13g
20%
cholesterol
36mg
12%
fiber
11g
44%
protein
22g
saturated
6g
30%
sodium
649mg
27%
sugar
24g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg