Marinated Tomato and Avocado Salad
with Orzo, Chickpeas and Pepitas
A quick marinade with white wine vinegar and garlic infuses flavour and tang into tomatoes in this refreshing orzo salad. Pepitas and chickpeas add heartiness, while avocado gives the salad a silky finish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 clove
Garlic
1 unit
White Wine Vinegar
(Contains: Sulphites)
170 g
Orzo
(Contains: Wheat)
1 unit
Avocado
7 g
Basil
1 can
Chickpeas
1 unit
Lemon
28 g
Pepitas
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Cooking Steps
Prep: Bring a large pot of water with a large pinch of salt to a boil. Wash and dry all produce. Cut the tomato(es) into 1-inch cubes and toss into a medium bowl. Smash the garlic cloves with the side of your knife and stir them into the tomatoes along with the white wine vinegar. Season with salt and pepper and set aside to marinate.
Cook the orzo: Add the orzo to the boiling water and cook for 6-7 minutes, until al dente. Drain and rinse under cool water.
Meanwhile, drain and rinse the chickpeas. Thinly slice the basil. Halve, pit, and cube the avocado. Zest and halve the lemon.
Toss the orzo in a large bowl with the chickpeas, avocado, lemon zest and juice (to taste), a drizzle of oil and half the basil. Season with salt and pepper
Plate: Serve the orzo, chickpea and avocado mixture topped with the marinated tomatoes (don’t forget to discard the garlic cloves!) and sprinkled with the pepitas and remaining basil. Enjoy!
