Orzo and Vegetable Salad with Herbed Goat Cheese
and Toasted Pine Nuts- Milk
- Wheat
- Sulphites
- Pine nuts
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Wheat
- Peanuts
Ingredients: Zucchini • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Baby heirloom tomatoes • Lemon • Arugula and spinach mix (arugula, spinach) • Pine nuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Honey • Parsley • Dill.
Ingredients
1 cup
Goat Cheese, crumbled
(Contains: Milk)
170 g
Orzo
(Contains: Wheat)
56 g
Arugula and Spinach Mix
1 unit(s)
Lemon
1 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Honey
7 g
Parsley
113 g
Baby Heirloom Tomatoes
28 g
Pine Nuts
(Contains: May contain traces of allergens, Pine nuts, Peanuts)
7 g
Dill
1 unit(s)
Zucchini
Not included in your delivery
0.13 tsp
Salt*
0.13 g
Pepper*
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Halve tomatoes.
- Finley chop dill
- Roughly chop parsley.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
- In a small bowl, add goat cheese, dill, parsley and half the lemon zest. Season with salt and pepper, then stir to combine.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat.
- Stir in 1 tbsp (2 tbsp) butter. Cover and set aside.
- Heat a large non-stick pan over medium. When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Reheat the pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and tomatoes. Season with pepper.
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Stir in 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper.
- In a large bowl, add honey, vinegar, remaining lemon zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the large bowl, add orzo, veggies, arugula and spinach mix and half the pine nuts, then toss to combine.
- Divide orzo salad between bowls.
- Crumble the herbed goat cheese over top.
- Sprinkle remaining pine nuts over top.
- Squeeze a lemon wedge over top.
