I have this cookbook that I bought for 75 pence at Foyle’s in London when I was doing my master’s. There was 1 recipe I wanted to try and I figured I couldn’t beat the price (yay for clearance sections!). Crazily enough, this cookbook has been my go-to when I need inspiration. I usually have to alter the recipes to suit my family’s tastes (there is an overwhelming amount of octopus in most recipes) but the base of the recipes are fabulous.
Anyway, I wanted to make something filling for a get together I was having since I wasn’t serving dinner. They had a beautiful parsley couscous and I thought ” I have orzo and strangely a lot of fresh herbs.” (which I buy in the winter when I’m missing summer) An idea was born.
This is what you need;
1 1/2 cups orzo
1 tbsp olive oil
2 cups vegetable stock
1 can chickpeas, drained
2 tomatoes, diced
1/2 red onion, diced
2 tbsp fresh flat parsley, chopped
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint, chopped
Prepare your orzo. I like to fry mine in oil before I cook it as it keeps it nice and firm and Z (and B) prefer it this way. Once orzo is coated with oil, add vegetable stock. Cover and bring to a boil. When boiling, reduce to low, crack the cover to let out a little steam and let stock reduce. When liquid is gone and orzo is cooked remove using a fork (it helps ‘fluff’ the orzo) put orzo on serving platter. Add all other ingredients except lemon. Stir to combine. Squeeze lemons and add salt and pepper to taste. Give it a final stir.
That’s it! A super easy, super hearty, kid-friendly salad. Serve warm or cold. This dish helps to remind us that summer will come!