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Orzo Salad with Preserved Lemons and Green Olives

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Orzo Salad with Preserved Lemons and Green Olives

Enjoy this bright and zesty Orzo Spring Salad with fresh herbs, tangy preserved lemons, Gordal olives and Meredith Marinated Goats Cheese. Make the best of some of our favourite pantry ingredients to whip this up in minutes!
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Course Appetisers
Cuisine Mediterranean

Ingredients
  

  • 1 cup Benedetto Cavalieri Risini di Orzo Pasta, (makes approximately 1 &1/2 cups)
  • Tasman Sea Salt, to taste
  • 2-3 SIMON JOHNSON Preserved Lemons, reserve the juice from the jar
  • 300g SIMON JOHNSON Gordal Olives, pitted and chopped
  • 1 & 1/2 cups fresh spinach leaves, we used amaranth leaves
  • 1/2 cup fresh mint leaves, torn
  • 320g Meredith Dairy Marinated Goats Cheese
  • Extra virgin olive oil, to drizzle, Choose from Joseph First Run 2024, PONS JAN I ROC or Colonna EVOO

Instructions
 

  • Bring a pot of salted water to a boil. Add the risini di orzo pasta and cook according to packet instructions until al dente. Drain and set aside to cool slightly.
  • In a large bowl, toss the cooked risini di orzo with the chopped spinach and mint. Add the chopped Gordal olives. Remove and discard the pith and seeds from the preserved lemons, and finely chop the rind, and add to the salad.
  • Stir through 2-3 tablespoons of the preserved lemon juice with 2 tablespoons of extra virgin olive oil. Add the goats cheese and stir through.
  • Season to taste with sea salt and drizzle a little more olive oil for extra richness. Best served at room temperature.
Keyword Orzo, pasta, Spring Recipes, Vegetarian

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