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Summer Orzo Salad
- Andrea
- Sep 11, 2024
- 3 min read
A lemony orzo salad with courgette and peas, finished with a drizzle of Harissa oil and crispy panko crumbs.
Gorgeous colours, gorgeous flavours.
Summer might be over, but that doesn't mean summer flavours are done in our home.
COURGETTE/ ZUCCHINI
The courgette, also known as zucchini or baby marrow, is thinly sliced but also not too thin as it should have some texture.
I use a mandolin slicer at its thickest setting to cut my courgette. This will help ensure all slices are a even thickness.
I would recommend frying them in batches, spaced out evenly in the pan. Don't overcrowd the pan as that might result in the courgette to stew or cook, instead of frying.... which means they might get mushy. Fry them on one side until they are golden before flipping them over.
CAN I MAKE THE ZUCCHINI IN THE OVEN?
Yes! You can grill the courgette in the oven if you don't want to fry it.
WARM OR COLD
You can eat this salad whilst it's still warm, but I find the flavours are better when served cold.
TIPS!
Pouring the dressing over the orzo whilst it's still warm will allow the orzo to absorb more flavour.
Make sure to season your pasta water with enough salt as this will add more flavour to the salad.
I would not skip the breadcrumbs as they add a delicious toasted flavour and some crunch.
ADDITIONAL OPTIONS
Substitute the peas for chickpeas
Add sundried tomatoes, roughly chopped
Crumb some vegan "feta" over the salad.
Sprinkle with toasted flaked almonds or pumpkin seeds
you can substitute the harissa oil for a fragrant chilli oil if you don't have Harissa paste available
OTHER SALADS YOU MIGHT LIKE
MORE PASTA RECIPES
SUMMER ORZO SALAD
A lemony orzo salad with courgette and peas, finished with a drizzle of Harissa oil and crispy panko crumbs.
SERVES 3 - 4 as a side
TIME about 40 minutes
INGREDIENTS
200g uncooked orzo
1 medium courgette
1 shallot, finely sliced
1 -2 cloves of garlic, sliced
Extra virgin olive oil, to fry
small handful fresh parsley, chopped
1/2 cup frozen peas
FOR THE DRESSING
1 lemon, juice and zest
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
1/2 tbsp maple syrup
1 tbsp white wine vinegar
1/2 tsp garlic granules
sea salt and black pepper, to taste
FOR THE HARISSA OIL
2 tsp Harissa paste
3 tbsp extra virgin olive oil
THE CRUMBS
3 tbsp Panko crumbs
Sea salt
red chilli flakes (optional)
INSTRUCTIONS
Cook the orzo as per packaging instructions.
Add the frozen peas to the pasta for the last 2 - 3 minutes of the cooking time.
Once cooked, drain the pasta and peas and transfer them back in the pot and cover with the lid.
In the meantime slice the courgette into evenly sliced disks. Not too thick, but also not too thin.
Heat a pan, drizzle with a bit of olive oil and fry the courgette until golden. The best way is to fry in batches and spread them out evenly on the pan to get that golden colour. Overcrowding the pan with courgette can result in cooking and not frying.
Transfer the fried courgette to the orzo.
Using the same pan, add more olive oil if needed, and add the sliced shallot and garlic slices. Fry for about 5 minutes or until the onion and garlic are soft and slightly golden. Transfer to the orzo mixture.
In the meantime make the dressing by adding all the ingredients to a small jar and shake to emulsify the dressing.
Taste and adjust as needed.
Pour the dressing over the orzo and mix well.
For the Harissa oil, mix the harissa paste and olive oil until combined. Set aside until needed.
Using the same pan as used for the shallots, add the panko crumbs and season with a bit of sea salt. Toast until golden stirring regularly to ensure an even toasting.
Taste the orzo mixture and adjust as needed. If it needs more acidity add a bit more lemon juice. Make sure the salad is also well seasoned with sea salt and black pepper.
Transfer the orzo salad to a serving dish. Drizzle with the harissa oil, sprinkle with the toasted crumbs and finish with the fresh parsley.
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