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.
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
. 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!