Main Meals
Warm orzo salad
6
Easy
15 minutes
15 minutes
A vibrant and nourishing salad featuring tender orzo pasta tossed with blanched asparagus tips, fennel, fresh parsley and dill, and crisp white salad onions.
Wine/Spirit Pairing
La Motte Sauvignon Blanc 2019
Ingredients
Method
- 250 g rosmarino pasta
- ½ bulb fennel, roughly chopped
- 200 g asparagus tips, blanched and chopped
- 10 g parsley, roughly chopped
- 10 g fresh dill, roughly chopped
- 75 g white salad onions, chopped
- 2 T olive oil
- 1 lemon, juiced
- sea salt and freshly ground green peppercorns, to taste
- 200 g Woolworths dairy-free Greek white cheese
- 4 T Woolworths vegan mayonnaise
- sea salt and freshly ground green peppercorns, to taste
Method
Ingredients
1 Cook the pasta according to package instructions, then drain.
2 In a large bowl, toss the pasta, asparagus, fennel, parsley, dill and salad onions with the olive oil and lemon juice. Season with salt and pepper, top with the cheese and vegan mayonnaise and serve immediately.
Photographs: Jan Ras
Food assistant: Bianca Strydom
Please review the ingredient list, it’s a little confusing with duplicated items.