health Archives - Dash of Shasi https://dashofshasi.com/tag/health/ Tue, 19 Jul 2022 01:42:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://dashofshasi.com/wp-content/uploads/2022/04/cropped-1-32x32.png health Archives - Dash of Shasi https://dashofshasi.com/tag/health/ 32 32 Asparagus and corn salad https://dashofshasi.com/asparagus-and-corn-salad/ https://dashofshasi.com/asparagus-and-corn-salad/#respond Sun, 08 Jul 2018 09:34:48 +0000 http://themes.pixelwars.org/lahanna/?p=15 This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.

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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!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 bunches asparagus
 2 whole corn on the cob
 2 spring onion chopped
 1 cup orzo uncooked
 ¼ cup sun dried tomatoes chopped
 ½ cup feta crumbled
 mint/basil/flat leaf parsley
 salt & pepper
 2 tbsp pesto
 peppery leaves or baby spinach
 extra virgin olive oil
 ½ juice of lemon

1

Boil the orzo in salted water until cooked, drain, toss in a bit of oil and set aside

2

Chop the asparagus, drizzle with oil, add salt and pepper and roast for 10mins

3

Griddle the corn rotating the side from time to time

4

Once corn is charred on all side and cool, slice off the kernels in a bowl

5

Add all the other ingredients and toss

6

Taste and adjust seasoning

Enjoy!

Ingredients

 2 bunches asparagus
 2 whole corn on the cob
 2 spring onion chopped
 1 cup orzo uncooked
 ¼ cup sun dried tomatoes chopped
 ½ cup feta crumbled
 mint/basil/flat leaf parsley
 salt & pepper
 2 tbsp pesto
 peppery leaves or baby spinach
 extra virgin olive oil
 ½ juice of lemon

Directions

1

Boil the orzo in salted water until cooked, drain, toss in a bit of oil and set aside

2

Chop the asparagus, drizzle with oil, add salt and pepper and roast for 10mins

3

Griddle the corn rotating the side from time to time

4

Once corn is charred on all side and cool, slice off the kernels in a bowl

5

Add all the other ingredients and toss

6

Taste and adjust seasoning

Enjoy!

Asparagus and corn salad

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