Roasted Asparagus, Sweetcorn Pesto Orzo salad with Feta 💚🌽
I’m not much of a salad person but this one is irresistible. It’s so jam packed with flavour, depth and texture that it’s a must try.
The orzo which is a rice like in size lends itself so well in absorbing all the flavours.
You can easily substitute the vegetables with roasted courgettes, peppers or aubergines. You can even add fry roasted nuts or pumpkin seeds. The variations are endless!
Serve on its own or with grilled chicken or fish. Makes a great salad for picnics or barbecues too!
Boil the orzo in salted water until cooked, drain, toss in a bit of oil and set aside
Chop the asparagus, drizzle with oil, add salt and pepper and roast for 10mins
Griddle the corn rotating the side from time to time
Once corn is charred on all side and cool, slice off the kernels in a bowl
Add all the other ingredients and toss
Taste and adjust seasoning
Enjoy!
Ingredients
Directions
Boil the orzo in salted water until cooked, drain, toss in a bit of oil and set aside
Chop the asparagus, drizzle with oil, add salt and pepper and roast for 10mins
Griddle the corn rotating the side from time to time
Once corn is charred on all side and cool, slice off the kernels in a bowl
Add all the other ingredients and toss
Taste and adjust seasoning
Enjoy!
Your comment is awaiting moderation.
o22p4e