Delicious Vegan Orzo Salad
A healthy pasta dish that works for every ocassion.
Servings 2
Calories 382kcal
Equipment
- 1 medium-sized pan
- 1 large pan
- Oven
- 1 non-stick frying pan
Ingredients
- 250 g broccoli
- ⅔ cup orzo
- 1 courgette (medium-sized)
- ⅓ cup cashews
- 2 teaspoon lemon juice
- 1 teaspoon olive oil
- pinch black pepper
- ¼ teaspoon salt
Instructions
- Wash and cut broccoli into small chunks.
- Bring salted water to boil in a medium-sized pan and add broccoli.
- Simmer for 15-20 minutes until tender, careful not to overcook.
- In the meantime, pre-heat oven to 200°C /392°F (fan oven setting). Slice your courgette, drizzle with oil and season with plenty of salt, pepper and garlic powder.
- Bake the courgette slices for 20 minutes.
- In a small pan, bring salted water to boil and add orzo. Cook according to instructions given on the packet.
- Roast cashew in a non-stick pan for 3-4 minutes until golden brown.
- Combine cooked orzo, broccoli, courgette and cashews in a pan.
- Drizzle with olive oil and lemon juice.
- Add more black pepper, garlic and salt to taste.
- Enjoy hot or cold. Store refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 382kcal | Carbohydrates: 56g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 904mg | Fiber: 7g | Sugar: 7g | Vitamin A: 975IU | Vitamin C: 131mg | Calcium: 93mg | Iron: 3mg