Oozing with flavour Orzo salad

We may be coming to the end of summer but let's hope for a few more days of sun because this orzo salad is the perfect dish for a summers BBQ.

It's really quick to make and full of flavour but healthy as well. Orzo is now avaliable in most supermarkets not just Italian deli's.


250g Orzo

1 Pomegranite

1 Granny smith apple (diced)

Half a bunch fresh mint (chopped)

2tsp of mint sauce

2 spring onions chopped

Juice and zest of 1 lemon

Salt and pepper to taste

Olive oil


. Bring a seasoned pan of water to the boil, add a splash of olive oil and then add the Orzo.

. Cook for 4-5 minutes or until the Orzo is tender but still al dente.

. Drain and rinse under cold water to cool and then set aside to chill further. Do not put it in the fridge yet as it may clump together.

. When cooled add the pomegranite seeds, chopped fresh mint and all other ingredients and season.

. If you want add a splash of olive oil and then chill until needed.

. This dish is great I always make extra its a perfect snack during the week between meals or just a great lunch.


I know a lot of us are scared and don't know how to get those tasty seeds out so here is a top seed removal tip. The easiest way is to cut the pomegranite in half horizontally, get a bowl and place the cut side downwards onto the palm of your hand. Then using a wooden spoon hit the top of the pomegranite all over and you will feel the seeds start to fall away from the inner husk.

It should only take a minute per half and the seeds should all fall neatly into the bowl. Although my advice don't wear a white shirt to do this as it can still get a little messy!

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