Friday, July 22, 2016

Rainbow Orzo Pasta Salad



INGREDIENTS:

250 g Orzo Pasta
1 Large Sweet Potato
Red Onion
1 Courgette
1 Avocado
150 g Goat's Cheese
A Handful of Baby Tomatoes
Handful of Pine Nuts
2 Cloves Garlic
6 tbsp Olive Oil
1 tsp Dijon Mustard
1 Garlic Clove
2 tbsp White Wine Vinegar
Salt and Pepper

STEP 1: SWEET POTATO
Preheat the oven 180C. Peel and cube your sweet potato and place in a baking tray, with the onions. Drizzle with olive oil, season with salt and pepper and toss. Roast for 30 mins or until the sweet potato cubes are soft. For the last 15 mins add the the courgette slices and toss in the roasting oil.

STEP 2: PREPARE ORZO
Place your orzo into a pan of salted boiling water and cook to packet instructions.

STEP 3: MAKE DRESSING
Make up the dressing by pouring the oil, mustard, peeled garlic clove, white wine vinegar, salt and pepper into a small jar and shaking until thoroughly combined.

STEP 4: TOAST PINE NUTS
Drain your orzo and place and leave to cool in your serving bowl. Heat a frying pan over a medium heat and add your pine nuts. Toast for a few minutes until they start to brown. Remove from the pan and add to the orzo.

STEP 5: FRY GOAT'S CHEESE
Add some oil to the pan and leave to heat. Once hot add the slices of goats cheese and fry on both sides until golden brown.

STEP 6: ASSEMBLE AND SERVE
Add the roasted veg, the avocado and the tomatoes to the orzo. Drizzle over the dressing and toss. Serve with slices of the fried goat’s cheese.

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