Easy Mediterranean Orzo Salad
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon fennel seeds
- 1 teaspoon dried red chilli flakes
- handful of oregano
- 2 courgettes
- 1 red onion
- 2 peppers
- 1 x 14 oz tin cherry tomatoes
- 1 vegetable stock cube
- 300g orzo
- 280g firm tofu
- bunch of basil
- 1 lemon
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Warm the olive oil in a large frying pan set over medium heat. Add the garlic, fennel seeds (if using), chilli flakes (if using) and oregano; cook for 3–4 minutes until fragrant and golden.
Step 2
Increase the heat to medium–high; add the courgettes, onion, peppers and a pinch of salt and cook for 15–20 minutes, until tender and golden.
Step 3
Meanwhile, pour the tinned tomatoes into a medium saucepan, along with 800ml / 1½ pints of water (or simply fill the empty tin twice with water) and crumble in the stock cube. Bring to the boil, then add the orzo and cook for 5–6 minutes, stirring frequently to prevent it sticking. Remove the pan from the heat and set aside — don’t worry if the orzo seems a little undercooked, it will keep cooking in the residual heat of the pan.
Step 4
Stir the tomatoey-orzo into the vegetables, then add the tofu. Set aside a handful of basil and some lemon zest and stir the remainder through the orzo mixture. Pour over the lemon juice and season generously.
Step 5
To serve, drizzle over a little olive oil and scatter over the remaining basil and lemon zest.
Step 6
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