2017-08-21
Zesty Orzo Salad
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Zesty Orzo Salad

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<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b>  Cook:
Serves 6 Serves 6
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Orzo salad

  • ¼ cup olive oil
  • finely grated zest and juice of 1 lemon
  • 2 cups orzo
  • 2 small yellow capsicum, deseeded and cut into 
  • fine strips
  • 1 Lebanese cucumber, sliced
  • 100g good quality ricotta, crumbled
  • ¼ cup mint leaves, torn

Method

Orzo salad

Combine the oil, lemon zest and juice in a large bowl and season.

Cook the orzo in a large saucepan of boiling water until al dente, about 10 minutes. Drain in a fine colander. Add to the dressing, mix well and allow to cool. Mix in the capsicum, cucumber, ricotta and mint.
 

To serve

We suggest serving alongside your favourite beef and lamb. 
 
  • Goes great with
  • Nutrition

Nutrition Information Per Serving

Serving size: 182g
Energy kJ (kcal) 1572 (375)
Protein (g) 11.8
Fat (g) 13
Saturated (g) 3
Carbohydrate (g) 49
Sugars (g) 5.8
Sodium (mg) 37
Iron (mg) 1.5
Fibre (g) 4.6
Potassium (mg) 272
Vitamin C (mg) 91
Vitamin A (ug) 138
Vitamin B6 (mg) 0.3
Magnesium (ug) 49
Folate (ug) 60

 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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