This light and refreshing greens orzo salad gives you a burst of flavour! High in dietary fibre, healthy fats, vitamins and minerals, this makes for a great vegetarian lunch recipe. Enjoy the vibrant and crisp snow peas paired with asparagus for a vitamin C and vitamin K boost this winter. The buffalo mozzarella adds a rich and creaminess texture that makes this seasonal salad so addictive!
Pea season is in full swing! For the best flavour and texture, harvest snow peas when the pods are flat and the peas inside are just beginning to form. Sugar snap peas should be picked when the pods are plump and crisp. Shelling peas are ready when the pods are full and rounded, but before they start to harden. If you are teaching kids to harvest start by using two hands, holding the vine with one hand and pulling the pod with the other to avoid damaging the plant. Regular harvesting encourages more production, so check your plants daily and enjoy!
Serves 4
Vegetarian
Ingredients:
- 250g snow peas
- 2 bunches asparagus
- 450g orzo
- 2 cups baby spinach
- 1 buffalo mozzarella
- 1/2 cup mint leaves
- 1/2 cup basil leaves
Basil pesto
- 2 cups basil
- 1/3 cup extra virgin olive oil
- 1/4 cup pine nuts
- 1/4 cup grated parmasen
- 2 garlic cloves
- 1 shallot
- Sea salt & pepper, to taste
Method:
Bring a large pot of salted water to a boil. Add asparagus and boil for 2–3 minutes. Next add snow peas and blanch until the asparagus and snow peas turn bright green, about 30 seconds. Transfer vegetables to a large bowl of iced water. Once cold, remove from the water and set aside.
In the same pot of boiled water, add orzo and cook according to packet instructions. Drain and rinse in cold water.
In a small dish, add all pesto ingredients and blitz until completely smooth. Set aside.
In a large serving dish, add orzo and spinach leaves and gently toss. Next add the snow peas, asparagus mint and bail, then pour over half of the pesto, toss again.
Rip apart the mozzarella ball into 5-6 pieces and place on top. Pour over the remaining pesto and enjoy fresh! Alternatively store in the refrigerator for up to 5 days.
