Summer Vegetable Orzo Salad
July 13, 2011
This is my go-to lunch right now, so easy, fresh and tasty hot and cold.
You need; (by cup I mean literally I used a mug not the american measurement)
2 cups orzo pasta (This was enough for 4 lunches)
6 baby corn
10 asparagus spears
1 cup peas
1 bunch of coriander
1 lemon; zest and juice
seat salt and black pepper
So just cook your pasta, 4-5 minutes should do it, then blanch your peas and asparagus, then chop the asparagus and baby corn into bite size chunks and mix all the ingredients together.
Chop the coriander and mix in then add lots of salt and pepper, and zest the lemon before adding the juice, mix it all up again.
Serve with a big dollop of creme fraiche and more black pepper.
This fills me up and gives me enough energy for exercise. Its the best!