Orzo Salad

Hello, Sous Chef here, 

This week is the return of the trusty salad. This is a very versatile dish - it can be served alone as a lunch, as a side dish with some chicken or even as a part of a buffet. 

   

Serves 1

Ingredients:

2oz Orzo 

30g Kale (Can be substituted for Spinach)

1/4 Red Pepper, Chopped

1 Spring Onion, Chopped

5 Grapes, Sliced in half

6g Salted Butter

1 tsb Olive Oil 

1 tsb Lemon Juice

1/2 tsb Oregano 

Salt and Pepper, to taste

Method: 

1. Bring a pan of water to the boil. Add the orzo and cook for 10 minutes, stirring regularly. 

2. Meanwhile, heat the butter in a small frying pan, add the kale and fry for 3-4 minutes. 

3. Put the red pepper, spring onion, grapes and kale in a bowl. Season with salt and pepper and mix.  

4. Drain the orzo and add to the bowl with the other ingredients. 

5. Add the oregano, olive oil and lemon juice to the orzo mix and stir. 

6. Serve as a lunch on its own or as a side salad.

This will keep in the fridge for a couple of days.

This is a lovely light salad, and one that can be prepared in advance, which is a bonus. The oil, whilst quite high in calories, is necessary to keep the orzo from clumping together. 

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Until next time, 

Sous Chef x