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Orzo and Crispy Feta Salad

30 min. | 502 kcal | easy |
Family, Vegetarian, Favorite, Needs a blender
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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. 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 2 minutes per side. Place on a paper towel.
6. Plate your dish Mix the orzo salad with the basil dressing and garnish with the fried feta. Add more lemon juice to taste. Bon appétit!
180 ml Orzo
1 unit Chickpeas
1 unit Lemon
1 unit Fresh Parsley and Basil
80 g Feta Cheese
200 g Cherry Tomatoes
1 unit Zucchini(s)
2 unit Honey
5 unit Dried Oregano
30 ml Cornstarch
1 unit Shallot
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