Orzo Salad

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Ingredients

  • For the orzo salad:

  • 1 litre chicken broth
  • 300g orzo
  • 450g tinned chickpeas, drained and rinsed
  • 225g red and yellow teardrop tomatoes or grape tomatoes, halved
  • 120g finely chopped red onion
  • 60g chopped fresh basil leaves
  • 30g chopped fresh mint leaves
  • About 185ml red wine vinaigrette, recipe follows
  • Salt and freshly ground black pepper

  • For the red wine vinaigrette:

  • 120ml red wine vinegar
  • 60ml fresh lemon juice
  • 2 tsps honey
  • 2 tsps salt
  • 3/4 tsp freshly ground black pepper
  • 250ml extra-virgin olive oil

Use imperial measurements

Method

How to make Orzo Salad

For the orzo salad:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about seven minutes.

Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.

Season the salad, to taste, with salt and pepper, and serve at room temperature.

For the vinaigrette:
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Season the vinaigrette, to taste, with more salt and pepper, if desired.

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